Mexican Chicken Olé
|Category:||Poultry & Fish|
6 chicken breast halves or 5 turkey breast filets
|Preparation - Directions:||
Skin and bone chicken. Pound between sheets of wax paper until 3/4 inch thick. Salt each piece. Combine chilis, olives, onion and cheese. Divide into 5 or 6 equal portions and place in center of each poultry piece. Roll poultry around filling.