Mexican chicken kiev

Yield: 6 servings

Measure Ingredient
8 \N Chicken breast halves; skinned and boned
7 ounces Green chilies; diced
4 ounces Monterey Jack cheese; cut into 8 strips
⅔ cup Finely ground dry bread crumbs
½ cup Parmesan cheese; grated
1½ tablespoon Chili powder
½ teaspoon Salt
½ teaspoon Ground cumin
¼ teaspoon Pepper
6 tablespoons Butter; melted
32 ounces Tomato sauce
½ teaspoon Ground cumin
⅓ cup Green onions; sliced
\N \N Salt and pepper to taste
\N \N Hot pepper sauce to taste


Flatten chicken breasts between waxed paper. Put about 2 tablespoons chilies and 1 cheese strip in center of each chicken piece. Roll up and tuck ends under.

Combine remaining ingredients, except butter, to make crumb mixture. Dip each stuffed chicken to shallow bowl containing melted butter and roll in crumb mixture.

Place chicken rolls seam side down in oblong baking dish. Cover and chill 4 hours or overnight.

Preheat oven to 400 degrees. Bake uncovered for 20 minutes or until done.

Prepare Tomato Sauce: Combine all ingredients in a pan and heat well.

Pour heated Tomato Sauce over chicken.

From California Sizzles by the Jr League of Pasadena, Inc. received from Susan Sparks in the Oct '94 swap on Delphi.

Formatted for MM by Pegg Seevers 11/09/94 Submitted By BETTY CROCKER'S HAMBURGER COOKBOOK, CIRCA 1977.

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