Recipe - Chicken Olee

8 Chicken breast halves; boned
and skinned
1 cn (7oz) minced green chilies;
drained
One fourth pound Monterey Jack cheese; cut
into 8 strips
One half cup Dry bread crumbs
One fourth cup Grated Parmesan cheese
1 tablespoon Chili powder
One half teaspoon Salt
One fourth teaspoon Cumin
One fourth teaspoon Pepper
6 tablespoon Butter; melted

TOMATO SAUCE
1 cn (15oz) tomato sauce
One half teaspoon Cumin
One half cup Sliced green onions
Salt to taste
Pepper to taste
Pepper sauce to taste

Pound chicken to One fourth inch thickness. Place chilies and a strip of cheese in
the center of each breast. Roll up and tuck ends under. Combine bread
crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each
stuffed breast in 6 Tablespoons melted butter and roll in crumb mixture.
Place seam side down in an oblong 7x11 baking dish. Drizzle with melted
butter. Cover and refrigerate overnight. Bake, uncovered, at 400ø until
done (30 to 45 minutes). To make tomato sauce, combine all ingredients in a
saucepan and heat thoroughly. Serve with chicken breasts. Yield: 8
servings.

BETTY BIGGADIKE SCROGGIN

(MRS. CARROLL)

PALOS VERDES, CA

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.