Mexican-Style Chicken Kiev |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 4 |
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A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time. Ingredients:
4 large boneless skinless chicken breast halves |
1 (4 ounce) can chopped green chilies, drained |
2 ounces monterey jack cheese, cut into 4 strips |
1/4 cup fine dry breadcrumb |
2 tablespoons grated parmesan cheese |
3 1/2 teaspoons chili powder |
1/4 teaspoon salt |
1/8 teaspoon ground cumin |
4 tablespoons butter or 4 tablespoons margarine, divided |
1 cup picante sauce |
1/2 cup cold water |
2 teaspoons cornstarch |
1/2 teaspoon chicken bouillon granule |
Directions:
1. Pound chicken to 1/4-in thickness.
2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
3. Fold in sides and ends; secure with a toothpick.
4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
7. Drizzle with remaining butter.
8. Cover and refrigerate at least 4 hours.
9. Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
11. Bring to a boil over medium heat, cook and stir for 1 minute.
12. Remove toothpicks from chicken and serve with sauce.
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