4 boneless, skinless chicken breasts halves (about 1 1/4 lbs.)
1 (4 oz.) can whole green chilies
1/2 c. Monterey Jack or Mozzarella cheese (shredded)
1/2 c. tortilla chips (crushed)
1 tsp. chili powder
1 egg
1 tbsp. water
Salsa for garnish

Rinse chicken under cool running water and pat dry with paper towels. Using a sharp paring knife, butterfly each chicken breast by slicing in half horizontally, leaving one side connected. Drain chilies and divide them among the four breasts. Distribute 2 tablespoons of cheese over each chili portion. Seal sides together.

Combine tortilla chips and chili powder on a piece of wax paper. Beat egg and water together in a pie plate. Dip stuffed chicken breasts in egg mixture, then into crushed chips. Place chicken on a microwave bacon or meat rack; cover with a paper towel. Microwave on medium high (70%) 8 to 10 minutes. Let stand 3 minutes before testing with a fork to be sure that juices are not pink. If desired, garnish servings with salsa. Serves 4.