8 chicken breast halves, skinned and boned
Salt
4 whole canned green chilies
2 oz. Monterey Jack cheese in 1 piece
1/3 c. butter, melted
1 c. finely crushed nacho tortilla chips

Place one chicken breast half between 2 pieces of waxed paper. Flatten to 1/4 inch thickness with a wooden mallet or a rolling pin. Peel off waxed paper. Sprinkle lightly with salt.

Cut each green chili in half lengthwise. Cut cheese into eight 1 1/2 x 1/2 x 1/2 inch sticks. Wrap one half chili around one cheese stick. Place on flattened chicken half and roll up. Tuck sides in as you roll so no chili or cheese is visible. Secure with wooden picks.

Dip chicken roll in butter. Roll in crushed chips until well coated. Place seam-side up in an ungreased 2 quart oblong baking dish. Repeat with remaining green chilies, cheese sticks and chicken. Cover and refrigerate for 2 to 24 hours. Uncover and bake in a preheated 400 degree oven for 20 to 25 minutes or until chicken is no longer pink. Remove wooden picks before serving. Serves 8.