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Chicken- Chicken Breasts Ole Recipe

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This recipe for Chicken- Chicken Breasts Ole, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caralee Bohne
Added: Sunday, April 29, 2007


6 boneless, skinless chicken breasts
1/3 cup melted butter or margarine
1 (4oz.) can diced green chilies
¼ tsp. chili powder
1 (2 ½ oz.) can chopped black olives
¼ tsp. cumin
¾ cup grated Jack cheese
about 1 cup crushed tortilla chips
¾ cup grated Cheddar cheese
3 Tbsp. finely chopped onion
Sour Cream

Between sheets of waxed paper, or plastic wrap, pound each chicken breast to ¼ inch thick. Drain chilies, and olives and combine with cheese and onion. Divide into 6 equal portions and place one portion in center of each breast and roll chicken around filling, folding in ends (use toothpicks to hold in place if nessesary). Combine the butter, chili powder nd cumin. Coat rolled up chicken with butter mixture and roll in crushed tortilla chips. Place breasts seam side down in a greased 9x13 pan. Bake at 375 degrees for 45 minutes. Serve with sour cream and salsa. **Don’t forget to take out toothpicks.




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