2 whole chicken breast
1 sm. can chopped green chilies
1 sm. pkg. corn chips
4 oz. Monterey Jack cheese
Garlic salt
1/4 c. butter
1 egg

Skin, bone and flatten chicken breast halves into cutlets. Sprinkle lightly with garlic salt. Cut cheese in "legs" the size of your little finger. Place in the middle of each chicken cutlet. Add 1 teaspoon green chilies to the cheese. Roll securely so that the filling will not leak during cooking.

Dip in beaten egg and roll in finely crushed corn chip crumbs. Place on baking sheet and pour melted butter over each breast. Bake at 325 degrees for 45 minutes. Serve with Mexican rice and garnish with sour cream, picante sauce and avocado slices.