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.
- 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
- In a shallow bowl, mix crumbs, Parmesan cheese, chili powder, cumin, and pepper; set aside.
- Cut jack cheese into 8 equal strips; then set aside.
- 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.
- 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.
- 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.
- Bake, uncovered, in a 425° oven until meat in center of bundles is no longer pink; cut gently to test - about 15 minutes.
- Season to taste with salt.
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.