Mexican-Style Chicken Kiev

A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.

• Ready In: 4 hrs 25 mins
• Serves: 4

Ingredients

• 4  large boneless skinless chicken breast halves
• 1 (4 ounce) can  chopped green chilies, drained
• 2  ounces monterey jack cheese, cut into 4 strips
• 1⁄4 cup  fine dry breadcrumb
• 2  tablespoons  grated parmesan cheese
• 3 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground cumin
• 4  tablespoons butter or 4  tablespoons margarine, divided
• 1  cup  picante sauce
• 1⁄2 cup cold water
• 2  teaspoons cornstarch
• 1⁄2 teaspoon chicken bouillon granule

Directions

1. Pound chicken to 1/4-in thickness.
2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
3. Fold in sides and ends; secure with a toothpick.
4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
7. Drizzle with remaining butter.
8. Cover and refrigerate at least 4 hours.
9. Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
11. Bring to a boil over medium heat, cook and stir for 1 minute.
12. Remove toothpicks from chicken and serve with sauce.