4 chicken breasts, halved, pounded flat and thin
1/4 lb. processed jalapeno cheese
1/4 c. melted butter
1 c. cheddar cheese cracker crumbs
1 1/2 tbsp. taco seasoning

Monterey Jack or Swiss may be substituted.

Place in the center of each chicken breast a 1/4 inch slice of jalapeno cheese. Roll the chicken breast completely enclosing the cheese. Secure with toothpick.

Dip each piece in melted butter and roll in the cracker and taco mixture. Bake 6 minutes per pound (10 minutes for 4 breasts - 15-18 minutes for 8 pieces). Serve on plate with shredded lettuce, olives and cherry tomatoes.