3 boned chicken breasts
1 (4 oz.) can diced Ortega chilies
1 (2 1/2 oz.) can black chopped olives
3/4 c. grated Cheddar cheese
3 tbsp. chopped onion
1/4 tsp. chili powder
1/4 tsp. cumin
1/3 c. melted butter
1 c. crushed tortilla chips

Cut chicken breasts in half so you have 6 pieces. Pound between wax paper one piece at a time until 1/4 inch thick.

Combine chilies, olives, onions, cheese. Make 6 equal portions of mixture and set aside.

Fill each breast with cheese mix, fold over and hold with toothpicks. Combine chili powder, cumin, and butter. Roll chicken in butter mixture, then in chips. Arrange chicken seam side down in 9x13 inch pan. Bake at 350 degrees for 30 minutes. Serve with taco sauce and sour cream. Serves 3-6.