3    Whole chicken breasts,

           -boneless & split
      4 oz Green chilies, diced

           -(canned)
    3/4 c  Cheddar cheese, shredded

    3/4 c  Monterey Jack cheese,

           -shredded
      3 tb Onion, finely chopped

    1/3 c  Butter, melted

    1/4 ts Chili powder

    1/4 ts Cumin, ground

      1 c  Tortilla chips, crushed

           Wooden toothpicks
  Remove skin from chicken.  Between sheets of waxed paper, pound each until
  1/4" thick.  Drain chilies and combine with the cheeses and onion. Divide

  into 6 equal portions.  Sprinkle one portion down center of each breast.
  Roll chicken around filling, folding in ends and securing with wooden
  toothpicks.  Combine the butter, chili powder and cumin. Coat rolls with
  butter mixture and roll in chips.
  Arrange chicken, seam side down, in a shallow greased casserole. Bake at
  375 degrees for 45 minutes.  Serve with sour cream and taco sauce. Goes

  great with mexican rice.
  **As I recall, this came from an old Sunset Magazine and it is really good!