Mexican Style Chicken Kiev
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A italian take on mexican style chicken kiev, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 8 chicken breast halves
- 1 (7 oz.) can diced green chiles, divided into 8 portions
- 1/4 lb. Jack cheese, cut into 8 strips
- 1/2 c. fine dry bread crumbs
- 1/4 c. grated Parmesan
- 1 Tbsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. pepper
- butter
- tomato sauce
Method
Pound chicken pieces to about 1/4-inch thickness.
Put chiles and 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 pepper.
Dip each stuffed chicken in shallow bowl of 6 teaspoons melted butter and roll in crumb mixture.
Place chicken, seam side down in 9 x 13-inch baking dish and drizzle with a little melted butter.
Cover and chill 4 hours or overnight.
Bake uncovered at 400°, 20 minutes, or until done. Serve with tomato sauce, if desired.
Makes 8 servings.
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