2 chicken breasts 1 can green chiles 2 tablespoons black olives, chopped 1/2 cup Monterey jack cheese, shredded 1 large egg, beaten 1 cup crushed tortilla chips 1/4 cup vegetable oil 1/2 cup canned enchilada sauce 1 (16 ounce) can tomatoes 1/2 cup Cheddar cheese
Split, skin, bone and pound chicken breasts to flatten.
Crush the tortilla chips finely. Chop enough black olives to yield 4 to 6 teaspoons.
On each chicken breast place 1 chile, 1 teaspoon or more of chopped olives and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips.
Heat oil in a heavy skillet; brown rolls lightly. Place rolls in a shallow baking dish.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350 degree F oven for 35 to 40 minutes.
Sprinkle with Cheddar cheese and bake 5 to 7 minutes longer until cheese is bubbling.
