Fresno Chicken Breast Ole
Fresno Chicken Breast Ole features tender chicken breasts filled with a flavorful mix of chiles, olives, cheese, and onion, coated in crunchy tortilla chips—perfect for a spicy, cheesy meal.
Ingredients
- 3 whole chicken breasts
- 1 (4 oz.) can diced green chiles ⓘ
- 1 (2 1/4 oz.) can chopped black olives ⓘ
- 3/4 cup shredded Jack cheese ⓘ
- 3 tablespoons finely chopped onion ⓘ
- 1/3 cup melted butter
- 1/4 teaspoon chili powder ⓘ
- 1/4 teaspoon ground cumin
- 1 cup crushed tortilla chips ⓘ
- sour cream ⓘ
- taco sauce ⓘ
Instructions
- Remove skin and bones from chicken breasts. Pound between wax paper to 1/4 inch thickness.
- Drain diced green chiles and chopped black olives. Combine chiles, olives, shredded Jack cheese, and chopped onion. Divide mixture into 6 equal portions.
- Place one portion of filling down the center of each chicken breast.
- Roll chicken around the filling and fold in the ends.
- Secure with toothpicks if necessary.
- Combine melted butter, chili powder, and ground cumin. Coat the chicken rolls in this butter mixture.
- Roll the chicken rolls in crushed tortilla chips.
- Arrange the coated chicken rolls, seam side down, in a shallow greased casserole dish.
- Bake at 375°F (190°C) for 30 minutes.
- Serve with sour cream and taco sauce. Garnish with slices or cubed avocado if desired.
Tips & Substitutions
For a spicier kick, consider adding jalapeños to the filling mixture. If you don't have Jack cheese, a mixture of cheddar and mozzarella works well. To save time, you can purchase pre-pounded chicken breasts. Ensure the chicken is cooked through by checking the internal temperature reaches 165°F (75°C).
Serving Suggestions
These chicken rolls are delicious served with a side of Mexican rice or a fresh garden salad. Pair with a generous dollop of sour cream and taco sauce for added flavor. For an extra layer of taste, try serving with a side of Chili Con Queso(Mild) for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For best results, avoid using a microwave, as it may make the chicken dry.
Nutrition & Diet Analysis (per serving)
Each serving of Fresno Chicken Breast Ole contains roughly 182 calories, with 12g protein, 14g carbohydrates, and 10g fat. It is an excellent source of iron (63% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but ensure they are fully thawed before pounding and filling. This will help the chicken cook evenly and prevent any food safety issues.
What can I substitute for black olives?
If you're not a fan of black olives, consider using chopped green olives for a different flavor profile or simply omit them entirely. You can also add more diced green chiles or incorporate diced tomatoes for additional texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken rolls and assemble them in the casserole dish, then cover and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).