Instructions: 1. Chicken breasts: split, skin, bone and pound to flatten.

2. Crush the tortilla chips finely.

3. Chop enough black olives for 4-6 teaspoons.

4. On each chicken breast place 1 chili, 1 teaspoon or more of chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks.

5. Dip each roll into the beaten egg, then into crushed chips.

6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish.

7. Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls.

8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.

Serving Ideas : Serve with chilled jicama slices and avocado halves.

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