Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

I changed it abit, I used whole green chiles instead of pickled. I omitted the cumin, I'm not a cumin fan, and I used grated cheese. They were Excellent. Added refired beans avacado and tortilla shells. My hubby said don't loose this.

arrowpoint July 24, 2007

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