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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is like a Mexican version of chicken Kiev. The rolls are nice and crispy on the outside and have oozy cheese and chiles inside. The recipe calls for 8 chicken breast halves but I make this with 4 halves since the chicken breasts I buy are enormous. I cut the large breasts in half horizontally. They're also easier to pound thin after being sliced. This is a Sunset recipe. Ingredients:
3/4 cup fine dry breadcrumb |
2 tablespoons grated parmesan cheese |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
4 ounces monterey jack cheese |
8 boneless skinless chicken breast halves |
4 pickled jalapeno peppers, seeded and cut lengthwise into 1/4-inch strips |
1/3 cup butter, melted |
salt, to taste |
Directions:
1. In a shallow bowl, mix crumbs, Parmesan cheese, chili powder, cumin, and pepper; set aside.
2. Cut jack cheese into 8 equal strips; then set aside.
3. Rinse chicken and pat dry. Place each breast half between 2 sheets of plastic wrap; pound with a flat-surfaced mallet until about 1/4-inch thick.
4. Lay each chicken piece flat; place one strip of cheese and an eighth of the chiles crosswise at one end. Fold in sides so they overlap; then roll up chicken to enclose filling.
5. Coat each chicken bundle with melted butter, then with crumb mixture. Arrange bundles, seam side down and slightly apart, in a shallow baking pan. Drizzle with any remaining butter. At this point you may cover the dish and refrigerate until the next day.
6. Bake, uncovered, in a 425° oven until meat in center of bundles is no longer pink; cut gently to test - about 15 minutes.
7. Season to taste with salt.
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