3 whole chicken breasts
1 (4 oz.) can diced green chilies
1 (2 1/4 oz.) can chopped black olives
1/3 c. melted butter
3/4 c. each cheddar or Jack cheese
1/4 tsp. each chili powder & cumin
1 c. tortilla chips
3 tbsp. fine chopped onion
Sour cream & taco sauce

Split breasts, remove skin and bone. Pound each 1/4 inch thick between 2 pieces waxed paper. Drain green chilies and olives and combine with cheese and onions. Divide in 6 equal portions. Sprinkle each portion down center of each breast. Roll chicken around filling, folding in ends and secure with wood toothpicks.

Combine butter, chili powder and cumin. Coat each breast with butter mixture and roll in crushed chips. Place breasts seam side down on shallow greased baking dish. Bake at 375 degrees for 30 minutes. Top with sour cream and taco sauce.