4 whole chicken breasts, halved, boned & skinned
3 tbsp. butter
3 tbsp. old English-style sharp cheese spread
2 tsp. instant minced onion
1 tsp. salt
1 tsp. monosodium glutamate
2 tbsp. chopped green chilies
1/4 c. butter, melted
1 c. crushed cheddar cheese crackers
1 1/2 tbsp. taco seasoning mix
Shredded lettuce
Diced tomatoes
Chopped ripe olives

(Makes 8 servings.) Pound each raw chicken piece with mallet or foil- covered brick. Beat together butter and cheese spread until well blended. Mix in onion, salt, monosodium glutamate and chilies. Divide mixture equally among the 8 flattened chicken pieces, placing a portion towards 1 end of each piece. Roll up each piece, tucking in ends to completely enclose filling. Fasten rolls with toothpicks.

Dip each roll in melted butter to cover, then coat with mixture of cheese crackers and taco seasoning mix. Arrange rolls in 12 x 8 x 2 inch dish. Cover with wax paper. Place dish in microwave oven and cook 10 to 12 minutes.

Serve Chicken Kiev on a bed of shredded lettuce and diced tomatoes. Top with chopped olives. If desired, serve with additional whole olives, tomato wedges and favorite taco sauce.