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Chicken Kiev Mexican-Style Recipe

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This recipe for Chicken Kiev Mexican-Style, by , is from White Birch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Alwine

Category:
Category:

Ingredients:  
Ingredients:  

8 boneless skinless chicken breast halves
1(7-oz) can diced green chilies
4 oz Monterey jack cheese, cut into 8 strips
1/2 cup fine dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
melted butter

Directions:
Directions:

Pound chicken pieces to about 1/4 inch thickness. Put about 2 tbsp chilies and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper. Dip each stuffed chicken in shallow bowl containing 6 tbsp melted butter and roll in crumb mixture. Place chicken rolls, seam side down. in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400 degrees 20 minutes or until done.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Great party dish. Sometimes to save time I buy thin sliced chicken breasts. You can also substitute the diced chilies with some salsa.

 

 

 

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