1 1⁄4 Pound, skinned, split and pounded thin (2 Standard Pieces)
2 Ounce, cut into quarters
Sliced green olives
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs), melted
Crushed taco/Corn chips
3⁄4 Cup (12 tbs)
Taco sauce/Seasoned tomato sauce
8 Ounce (1 Can)
Season one side of each chicken breast with chili powder and pepper.
Place one stick of cheese on each breast.
Sprinkle 1 tablespoon of olives down center.
Fold edges over to enclose filling.
Secure with wooden toothpicks.
Carefully roll in melted butter, then crushed corn chips.
Arrange seam-side down in 8-inch square dish.
TO COOK BY INSTA-MATIC: Cover completely with plastic wrap.
Cook on COOK 4.
After cooking, release plastic wrap.
TO COOK BY TIME: Cover with wax paper.
Cook at MEDIUM 8 to 9 minutes, or until chicken is tender.
TO COMPLETE: Let stand, covered, 5 minutes.
Meanwhile, in small glass bowl, cook taco sauce at HIGH 2 to 3 minutes, or until hot.