For 4 servings you will need:

4 chicken breasts, skinned & boned
2 tbsp. butter, softened
1/2 c. shredded sharp cheddar cheese
1 tbsp. minced green onion
1/4 tsp. salt, optional
2 whole canned green chilies
3/4 c. crushed corn chips
1/2 tsp. dried oregano leaves
1 tsp. chili powder
2 tbsp. melted butter

Flatten chicken breasts between waxed paper to a 1/2-inch thickness.

In a small bow, combine the butter, cheese, green onion and salt, if used. Spread over the center of the chicken breasts.

Cut each chili in half. Remove seed and veins if a mild flavor is desired.

Place half a chili on each breast. Fold sides until forming a bundle. Secure with a toothpick, if desired.

On a plate, combine the crushed corn chips, oregano and chili powder. Dip chicken in melted butter. Then press into corn chip mixture coating well.

Place chicken seam-side down on a microsafe rack.

Microwave, uncovered, at HIGH power for 5 minutes. Rotate rack.

Microwave at HIGH power for 4 to 5 minutes. Let stand 5 minutes. Remove toothpicks. Serve.

TIPS: To soften butter, place in a microsafe dish. Defrost 15 to 30 seconds. If softening, 1 stick, unwrap if in foil wrapper, and defrost 30 to 40 seconds.