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Mexican Chicken Kiev Recipe

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This recipe for Mexican Chicken Kiev is from Recipes from the Dahl House, 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 boneless skinless Chicken Breast. You will butterfly cut these pieces so they are thin and wide.
1 (7oz.) can of diced green chiles divided into 8 equal portions.
¼ lb block of Jack Cheese, cut into 8 strips (you can also use shredded cheese.)
½ cup fine dry bread crumbs
¼ cup Grated Parmesan Cheese
1 Tbsp. Chili Power
½ tsp. Salt
¼ tsp. Cumin
¼ tsp. pepper
1 stick of butter
8 toothpicks

Tomato Sauce:
1 (15 oz.) Can of Tomato Sauce
1 tsp. Cumin
1/3 c. Sliced Green Onions
Salt and Pepper to taste
Hot Sauce to taste
Directions:
Directions:
Note: This recipe works well to make ahead the day before. Often times I'll prep and prepare it on Saturday evening and bake it after church on Sunday.

Preheat oven to 400º

If you have thick pieces of Chicken breast, it is best to butterfly cut chicken so it is wide and thin. Use a Meat Mallet and Pound Chicken Breast Halves until about ¼ inch thickness.

Combined Bread crumbs, Parmesan Cheese, Chili Powder, Salt, Cumin and Pepper.
Melt 1 stick of butter in a shallow dish (Big enough for dipping)

Put chilies and 1 Jack Cheese strip in center of each Chicken piece.

Roll the chicken around the Chiles and Jack Cheese mixture. Be sure to tuck ends in to secure filling.

Secure the seam closed with a toothpick. But make sure Toothpick is still visible so you can remove before serving.

Dip each stuffed chicken into the melted butter (seam side up). Do your best to keep the filling from falling out. Then dip butter covered chicken into bread crumb mixture. Use a spoon to help cover in Bread crumb mixture.

Place chicken (Seam side down) in a large (9x13) baking dish.
Sprinkle Remaining Bread Crumbs over the top of the Chicken in the baking dish.
Drizzle remaining melted butter over the Chicken.

If you don't plan to cook immediately, cover and chill for 3-4 hours or overnight.

Bake uncovered at 400 for 30-40 minutes or until Chicken is cooked through.

While Chicken is baking make Tomato Sauce. Combined all ingredients in a saucepan. Simmer until ready to serve. Top over chicken or serve on the side.

Serve with Tomato Sauce, Mexican Style Rice and Green Salad.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is a Whitaker Family Sunday Favorite and one that was often made for Family gatherings, or birthdays. Collette grew up requesting this dish for her birthday dinner every year.

 

 

 

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