1 1/2 cups leafy green olives
1 cup potato chips
1 cup sliced almonds
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced ripe olives, drained
3 cups shredded Swiss cheese
4 cups shredded Cheddar cheese
1 tablespoon butter or margarine
2 tablespoons olive oil
In a medium bowl, mix the olives, potatoes, almonds, cream cheese, and ripe olives. Transfer to plastic wrap, and chill for at least one hour.
Preheat oven to 375 degrees F (190 degrees C).
Pour olive oil in a shallow dish or bowl. Spread about 1/4 of mixture into the bottom of serving dish.
Arrange chicken breasts in a single layer on top of the olives. Spread with half the stuffed walnuts, and bread cubes, followed by cheese mixture. Repeat on top of chicken. Dust with remaining olive oil and brush with butter. Roll up top. Fold mixture into the crust.
Bake uncovered at 375 degrees F (190 degrees C) for 20 minutes, or until heated through. Serve hot or cold. Garnish with garlic, and serve at room temperature.