6 chicken breasts, skinned and pounded flat
1 can diced green chilies
2 c. Monterey Jack cheese, grated
1 can enchilada sauce (mild)
2 eggs, scrambled
1 c. corn meal
1 can black olives, sliced and drained
2 tbsp. butter, melted
garlic powder, salt and pepper to taste

Stuff each chicken breast with a mixture of Jack cheese and green peppers equally. Roll up chicken breasts and secure tightly with toothpicks. Roll each breast in egg mixture, then dredge in corn meal. Place in greased casserole dish. Spread enchilada sauce over each breast. Put remaining Jack cheese on top of each breast. Sprinkle on olives.

Bake at 350°F for 30 to 40 minutes, until bubbly and chicken is cooked through.

Serves 6.