Serves: 8
Total Calories: 247
* Preparation Time: 30 to 35 minutes Storage Time: At least 2 or up to 24 hours Baking Time: 20 to 25 minutes Place one chicken breast half at a time between two pieces of waxed paper. With a wooden mallet or the back of a heavy knife, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt.
Cut each green chili in half lengthwise. Cut cheese into eight 1 1/2 x 1/2 x 1/2 -inch sticks. Wrap one green chili half around one cheese stick. Place on a flattened chicken half and roll up, tucking sides in as you roll, enclosing green chili and cheese. Secure with wooden picks. Repeat with remaining green chilies, cheese sticks and chicken.
Dip chicken rolls in butter or margarine, then roll in crushed chips until well coated. Place seam-side up in an ungreased 2-quart oblong baking dish. Cover and refrigerate at least 2 or up to 24 hours.
Bell: Uncover and bake in a preheated 400° oven for 20 to 25 minutes or until chicken is fork tender and no longer pink inside. Remove wooden picks before serving.
This Nacho Chicken recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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