Nacho Chicken

8 boneless skinless chicken breast halves
1 can whole green chilies, drained
1/4 lb Monterey Jack cheese
1/2 cup butter or margarine, melted
1 package nacho-flavored tortilla chips, finely crushed

Pound chicken breasts 1/4-inch thick; set aside. Slice chilies in half lengthwise and remove seeds; cut into 8 pieces total. Cut cheese into 1-1/2 X 1-1/2 inch sticks. Place 1 piece chile and 1 stick cheese on each chicken breast (I think this would taste better if you pat each chicken piece with a little salt and pepper before doing this). Roll up jelly roll fashion to enclose filling; secure with toothpicks. Dip each roll in butter, reserving remainder; coat with crushed chips. Place seam-side down in 9 X 13-inch baking dish. Drizzle with remaining butter. Refrigerate at least 1 hour or up to 24 hours. Bake, uncovered, in 400 degree oven for 20-25 minutes or until chicken is done. Serve with salsa. Makes 8 servings.