4 whole chicken breast, halved, boned & skinned
3 tbsp. butter
3 tbsp. sharp cheese
2 tsp. minced onion
1 tsp. salt
1 tsp. monosodium glutamate (MSG)
2 tbsp. green chilies
1/4 c. butter, melted
1 c. crushed Cheddar cheese crackers
1 1/2 tbsp. taco seasoning

Pound each raw chicken piece. Beat butter and cheese. Spread together until blended. Mix in onion, salt, MSG and chilies. Divide mixture into 8 portions. Put 1 portion on each chicken piece. Roll up chicken piece, tucking ends to enclose filling. Fasten rolls with toothpicks. Dip each roll in melted butter to cover. Coat with mixture of crushed crackers and taco seasoning.

Arrange rolls in 12 x 8 x 2 inch dish. Cover with wax paper. Place in microwave oven. Cook 10-12 minutes. Serve on a bed of shredded lettuce and diced tomatoes. Top with olives.