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Chicken Kiev Mexican-Style Recipe

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This recipe for Chicken Kiev Mexican-Style, by , is from Recipes from the Cooks and Kids of White Birch, 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!

Contributor:  
Contributor:  
Jeannie Alwine

Category:
Category:

Ingredients:  
Ingredients:  
8 boneless, skinless chicken breast halves
7 oz. can diced green chilies
4 oz. Monterey Jack cheese, cut into 8 strips
c. fine dry bread crumbs
c. grated Parmesan cheese
1 T. chili powder
tsp. salt
tsp. ground cumin
tsp. black pepper
melted butter

Directions:
Directions:
Pound chicken pieces to about 1/4 inch thickness. Put 2 T. chilies and one 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 breast in shallow bowl containing 6 T. 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 400 for 20 minutes or until done.

Personal Notes:
Personal Notes:
Great party dish. Sometimes to save time, I buy thinly sliced chicken breasts. You can also substitute the diced chilies with some salsa.

 

 

 

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