Name: Mexican-Style Chicken Kiev
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Yield: 4 serving(s)
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

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Recipe by yooper

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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:: 4hrs 25mins
Serves:
Units:

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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

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

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@yooper

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@yooper

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"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."

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review by adopt a greyhound

2/6/2009

Very good. I only chilled for one hour and it still was great. Will make again. Served it with Recipe #113670. Great meal.

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review by Jacob Marley

1/27/2009

Yooper, my kids went absolutely crazy for this. I was looking for something a little different yet still comfort food to appeal to them. I'm with Denise. If you mix cheese into a recipe, you can get kids to eat just about anything. So the spicier flavors that might appeal to my wife and I can be enjoyed by the kids too due to the "blunting" effect of the Monterey Jack. I may even push the envelope a bit next time and mix a fresh jalapeno from our garden into the filling. A very simple recipe to prepare, but big on impression. Mmmm.

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review by Leah in Missouri

2/13/2007

Very tasty chicken recipe!! This was delicious-I look forward to making it again! Thanks!

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review by Denise

5/12/2003

We really enjoyed this, Mark! I really like the melted cheese combined with the green chiles. My son was crazy about this - I think this would probably be a real kid pleaser with the cheese. I didn't change a thing and served with spanish rice and cold beer with lime. Excellent!

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review by MizzNezz

2/13/2003

I just had to try this! I don't do real hot, but I love the chili flavor. So I used mild chilis and cut the amount in half. This is SO good! The melted cheese, the chicken and chilis with the picante sauce (mild) was wonderful! This is going into the keeper file. Thanks Mark!

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