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Mexican Chicken Kiev
- add review
- #17812
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 chicken breast halves, skinned and boned
7 ounces green chilies, diced
4 ounces Monterey Jack cheese, cut into 1/2 ounce strips
2/3 cup finely ground dry bread crumbs
1/2 cup Parmesan cheese, grated
1 1/2 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
6 tablespoons butter, melted
Tomato Sauce
32 ounces tomato sauce
1/2 teaspoon cumin
1/3 cup green onions, sliced
salt and pepper, to taste
hot pepper sauce, to taste
directions
Flatten chicken breasts between waxed paper. Put about 2 tablespoons chilies and 1 cheese strip in center of each chicken piece. Roll up and tuck ends under.
Combine remaining ingredients, except butter, to make crumb mixture. Dip each stuffed chicken into shallow bowl containing melted butter and roll in crumb mixture.
Place chicken rolls seam side down in oblong baking dish. Cover and chill for 4 hours or overnight.
Preheat oven to 400 degrees F. Bake uncovered for 20 minutes or until done.
For Tomato Sauce - Combine all ingredients in a pan and heat well. Pour heated Tomato Sauce over chicken.
added by
sue_starfas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 27, 2005
We forgot this needed to be chilled when we started making it so we skipped that step (and it turned out fine). Chilling it will help keep the cheese from melting as fast though. Flavor was excellent. The coating mixture had a nice spicy kick to it that really made this a unique dish.