This is a recipe from my Mom. It was always a family favorite growing up!
Boneless Skinless Chicken Breast (1 per person)
Green Olives diced
8 oz block Sharp Chedder Cheese
Taco Seasoning Dorrito Taco Chips (crunched up)
|PREHEAT oven to 400°F.|
|PLACE 1 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves. Place chicken, top-sides down, on large cutting board. Place a few cubes of cheese and olives in center of chicken. Sprinkle generously with taco seasoning. Starting at one of the narrow ends, tightly roll up chicken. Insert toothpick to help it staued rolled up. Roll outside of chicken in crunched chips. Place, seam-sides down, in 13×9-inch baking dish.|
|BAKE 35-40 min or until chicken is cooked through (170°F) and cheese is melted.|