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

Flatten chicken by pounding with mallet. Beat together butter and cheese spread until well blended. Add onion, salt, monosodium glutamate and chilies. Divide mixture among the 8 chicken breasts, placing a portion towards one end of each piece.

Roll up each piece, tucking in ends. Fasten with toothpicks. Dip each roll in melted butter, then coat with cheese crackers and taco seasoning mix. Arrange in 12 x 8 x 2 inch baking dish. Cover with wax paper. Place dish in microwave oven and cook 10 to 12 minutes. Serve chicken on a bed of shredded lettuce and diced tomatoes. Top chopped olives and peanuts. If desired, serve with additional whole cloves, tomato wedges and your favorite sauce.