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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Delicious Mexican twist on chicken kiev! Found in Southern Living but added my changes with or. Goes really well with Cheesy Salsa Rice. Ingredients:
4 boneless skinless chicken breasts |
1 (4 1/2 ounce) can green chilies |
2 ounces monterey jack cheese or 2 ounces jalapeno jack cheese, cut into 4 strips |
1/4 cup breadcrumbs |
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated |
1/2 tablespoon chili powder |
1/4 teaspoon cumin |
1/4 teaspoon salt |
1 dash pepper (to taste) |
3 tablespoons butter or 3 tablespoons margarine, melted |
salsa |
Directions:
1. Put chicken in ziploc bag and flatten with meat mallet or rolling pin. Place chilies and cheese in middle of breast and roll up from short end; secure with toothpicks.
2. Combine breadcrumbs, parmesan/romano, chili powder, cumin, salt, and pepper. Dip chicken rolls in melted butter then dredge in breadcrumbs. Place in greased 9x9 baking dish. Cover and chill for 8 hours to combine flavors.
3. Bake at 400 for 30-45 minutes or until chicken is done; discard toothpicks. Serve with salsa.
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