Serves: 4
Total Calories: 336
Preheat oven to 400°.
Cut each green chili in half lengthwise set aside.
Place one chicken breast half at a time between two pieces of waxed paper. With a rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt. Place one green chili half on a flattened chicken half and roll up, tucking sides in as you roll, enclosing green chili. Secure with sandwich picks. Repeat with remaining green chilies and chicken.
Dip chicken in butter, then in chips. Place, seam-side down, in an ungreased 8 x 8 x 2-inch baking dish. Pour any remaining melted butter over the top. Sprinkle with any remaining crushed chips.
Bake for 20 to 25 minutes or until no longer pink when cut in center. Remove sandwich picks before serving.
Serve with salsa, green beans and avocado-grapefruit salad.
This Crispy Nacho Chicken recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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