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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Chicken Kiev Recipe

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This recipe for Mexican Chicken Kiev is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 skinless, boneless chicken breasts
2 green chile peppers, cut into strips (8 per ½ pepper)
8 oz. pkg. Monterey Jack cheese (cut into 8 portions of cheese – lengthwise direction)
½ cup butter, melted
1 cup Italian-style seasoned bread crumbs
1 T + 1 tsp. grated Parmesan
½ 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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