Mexican-Style Chicken Kiev

* Exported from MasterCook *

MEXICAN-STYLE CHICKEN KIEV

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken breast halves -- skinned and boned
7 ounces Canned diced green chiles
4 ounces Monterey Jack cheese -- cut in 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 Ground cumin
1/4 teaspoon Black pepper
Butter -- melted
-----TOMATO SAUCE-----
1 can Tomato sauce (1-lb can)
1/2 teaspoon Ground cumin
1/3 cup Sliced green onions
Salt -- pepper
Hot pepper sauce

Pound chicken pieces to about 1/4-inch thickness. Put about 2 tablespoons chile
s
and 1 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 1/4
teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6
tablespoons 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
400F 20 minutes or until done.

To make sauce, combine tomato sauce, 1/2 teaspoon cumin and green onions in
small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat
well. Serve chicken with sauce.

(C) 1992 The Los Angeles Times

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