4 chicken breasts, skinned & boned
3 oz. cheddar cheese, grated
1/2 of 4 oz. can green chilies, chopped
1/2 c. butter, melted
1 c. cheese crackers, crushed

Flatten chicken breasts. Place a portion of cheese and chilies at one end of each chicken piece, dividing evenly. Roll up each piece, tucking in ends to completely enclose filling. Fasten rolls with toothpicks. Dip each roll in melted butter, then roll in crackers. Place in an 8 inch round glass dish. Cover and cook on high 6 1/2 to 10 minutes, rotating dish every 4 minutes. Yield: 4 servings.