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2 boneless chicken breasts,
skinned, split and pounded
thin (about 1 to
1 1/4-inches)
chili powder
1/2 c. shredded Cheddar or
Jack cheese
4 tsp. finely chopped jalapeno
or green chili peppers
1/4 c. butter or margarine,
3/4 c. crushed taco or corn
1 can taco sauce

Season one side of each chicken breast with chili powder
and pepper. Sprinkle with cheese and chopped peppers down
center. Roll up jelly roll style; secure with wooden tooth-
picks. Carefully roll in melted butter, then crushed chips.
Arrange seam side down in square baking dish. Heat covered
with wax paper 7 to 8 minutes on Power Level 7 until chicken is
tender. Let stand covered 5 minutes. Heat taco sauce and
serve over chicken.

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