Printable | Taste of Home

Mexican-Style Chicken Kiev

8 boneless skinless chicken breast halves
2 cans (4 ounces each) whole green chilies, drained
1 block (4 ounces) Monterey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
Taco sauce, optional

Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies

Printed from tasteofhome.com Jul 9, 2008

-----------------------Fold------------------------

Mexican-Style Chicken Kiev cont.

and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center
of each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary). In
a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder,
garlic salt, cumin and pepper. Dip chicken in butter, then roll in
crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. x
2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or
until chicken juices run clear. Remove toothpicks. Serve with taco
sauce if desired.

Yield: 8 servings.