Mexican Chicken Kiev

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 8 pieces
UNITS: US

INGREDIENTS

Nutrition
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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.
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