1 1⁄4 Pound, skinned, split and pounded thin (Two Pieces)
Chili pepper powder
2 Ounce, cut into quarters
Sliced green olives
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs), melted
Taco chips/Corn chips
3⁄4 Cup (12 tbs), crushed
Taco sauce/Seasoned tomato sauce
8 Ounce (1 Can)
Season one side of each chicken 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 square baking dish.