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MEXICAN CHICKEN ROLLS 
2 whole chicken breasts, split, skinned and boned
1 (4 oz.) can whole green chili peppers
4 tsp. chopped pitted black olives
1/2 c. shredded Monterey Jack cheese
1 egg, slightly beaten
1 c. crushed tortilla chips
1/4 c. vegetable oil
1 (1.5 oz.) env. enchilada sauce mix
1/2 c. water
1 (16 oz.) can Mexican style stewed tomatoes
1/2 c. shredded Cheddar cheese

Pound chicken breasts to flatten. On each bread, put 1 chili pepper, 1 teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and secure with toothpicks. Dip each roll into the egg, then into chips to coat.

Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow casserole dish. Prepare enchilada sauce according to package directions, using only 1/2 cup water and Mexican-style tomatoes.

Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40 minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings.

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