Mexican Chicken Kiev
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Yields:
-
8 pieces
ingredients
- 8 chicken breast halves, boned and skinned
- 1 (7 ounce) can diced green chilies
- 8 slices monterey jack cheese (1 oz. each)
- 3⁄4 cup dry breadcrumbs
- 1⁄3 cup grated parmesan cheese
- 1 1⁄2 tablespoons chili powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon pepper
- 6 tablespoons melted butter
-
Spicy Tomato Sauce
- 4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped green bell pepper
- 6 tomatoes, peeled, seeded and chopped
- 3 tablespoons tomato paste
- 1⁄2 cup chicken stock or 1/2 cup broth
- 2 teaspoons pepper
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes
- 1 dash Tabasco sauce
- 1⁄2 cup fresh parsley, chopped
directions
- Chicken:.
- Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks.
- Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight.
- Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through.
- Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken.
- SPICY TOMATO SAUCE:.
- Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes.
- Stir in remaining ingredients except parsley. Cover and simmer 45 minutes.
- Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving.
- Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices.
- PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg">
<img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">