Mexican-Style Chicken Kiev

What You Need

8 boneless, skinless chicken breast halves
1 7-ounce can diced green chilies divided into 8 portions
1/4 pound jack cheese cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
Tomato Sauce (recipe follows)

Here's How

Pound chicken pieces to about 1/4 inch thickness. Put in chilies and jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper. Dip each stuffed chicken breast in shallow bowl of 6 tablespoons melted butter and roll in crumb mixture.

Place chicken, 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 for 30 minutes or until done. Serve with Tomato Sauce, if desired. Makes 8 servings.

Tomato Sauce

1 15-ounce can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
Salt and freshly ground pepper
Hot pepper sauce

In small saucepan, combine tomato sauce, cumin, and green onions. Season to taste with salt, pepper, and hot pepper sauce. Heat well.

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