Mexican Chicken Kiev

Geema's Note:

The type of salsa you use in this recipe will make all the difference if you like things mild or spicy. I love to use the green tomatillo salsa, along with some of the red to make this cheesy chicken dish look even more colorful. Garhish with lots of cilantro.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves
• 4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, sliced thin
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup seasoned dry bread crumb
• 1 teaspoon chili powder
• 1/2 cup of your favorite salsa

Directions:

1. Preheat oven to 375.
2. Pound chicken breasts with a food mallet to make a thin cutlet.
3. Top each breast with equal amounts of cheese, and chilies.
4. Roll up and secure with toothpicks if needed.
5. In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
6. Roll the chicken in the crumbs, coating completely.
7. Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
8. Pour salsa over chicken and bake another 15 minutes, or until done.
9. Serve with additional salsa and a little sour cream if desired.

Reviews

[M. LaMons]

This is one of the best chicken recipes I've ever had. My wife loved it and now I am a hero in the kitchen! So filling and flavorful. Thanks for this recipe.

[MapleLeafLili Hill]

Great recipe. I've made this for years! One suggestion, try using cumin powder in place of your chili powder for a different mexican twist. If you like cumin, you'll enjoy the change!

[lucy k.]

This dish tasted good and the chicken was nice and moist. The thing I didn't like about it was that the crumb coating on skinless chicken stays crumby, not crispy. I might try browning it in a pan before putting it in the oven next time. I found that it was easier to wrap the chicken around the cheese when I grated the cheese and then squeezed it back into a shape that was easy to wrap. I also put extra grated cheese on top of the salsa. Cumin was a good suggestion, but I didn't replace the chili powder with it, just threw them both in. Thanks for the recipe