"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican Chicken Kiev Recipe

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This recipe for Mexican Chicken Kiev, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 skinless, boneless chicken breasts
2 green chile peppers, cut into strips (8 per pepper)
8 oz. pkg. Monterey Jack cheese (cut into 8 portions of cheese lengthwise direction)
cup butter, melted
1 cup Italian-style seasoned bread crumbs
1 T + 1 tsp. grated Parmesan
tsp. salt
2 tsp. dry taco seasoning

Directions:
Directions:
Working from the center to the edges, pound each chicken breast with the flat side of the meat mallet until flat and rectangular shaped. Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpick or uncooked spaghetti noodle if needed. Combine the bread crumbs, parmesan, slat, pepper, and taco seasoning. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Remove toothpick or spaghetti noodle. Wrap securely in plastic wrap. Freeze (Bakery class). Baking directions: Bake in preheated 400 degree oven for 25-30 minutes, or until chicken is no longer pink and juices run clear.

 

 

 

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