2 whole canned green chilies
4 boneless lg. chicken breast halves, skinned
Salt
3 tbsp. butter, melted
3 c. nacho tortilla chips, crushed (about 2/3 c.)

Preheat oven to 400 degrees. Cut each green chili in half lengthwise; set aside.

Place 1 chicken breast half at a time between 2 pieces of waxed paper. With a rolling pin, flatten to 1/4 inch thickness. Peel off waxed paper. Sprinkle chicken with salt. Place 1 green chili half on a flattened chicken half and roll up, tucking sides in as you roll, enclosing green chili. Secure with sandwich picks. Repeat with remaining green chilies and chicken.

Dip chicken in butter, then in chips. Place, seam side down, in an ungreased 8 x 8 x 2 inch baking dish. Pour any remaining melted butter over the top. Sprinkle with any remaining crushed chips.

Bake for 20-25 minutes or until no longer pink when cut in center. Remove sandwich picks before serving. Serve with salsa, green beans and avocado-grapefruit salad. Makes 4 servings.