Mexican Chicken Recipe

3 1 1
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Mexican Chicken Recipe

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3 1 1
Publisher Photo
When we have company for dinner, I like to use recipes that can be assembled hours in advance so I have more time to visit. This chicken dish truly fills the bill!
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 4 large boneless skinless chicken breast halves
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 ounces Monterey Jack cheese, cut into 4 strips
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 3-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 4 tablespoons butter, melted
  • 2 teaspoons cornstarch
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 cup cold water
  • 1 cup picante sauce

Directions

Flatten chicken to 1/4-in. thickness. Place 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 butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce. Yield: 4 servings.
Originally published as Mexican-Style Chicken Kiev in Country Chicken Cookbook 1995, p84

Nutritional Facts

1 each: 374 calories, 21g fat (11g saturated fat), 121mg cholesterol, 1012mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 32g protein.

  • 4 large boneless skinless chicken breast halves
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 ounces Monterey Jack cheese, cut into 4 strips
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 3-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 4 tablespoons butter, melted
  • 2 teaspoons cornstarch
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 cup cold water
  • 1 cup picante sauce
  1. Flatten chicken to 1/4-in. thickness. Place 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.
  2. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
  3. Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce. Yield: 4 servings.
Originally published as Mexican-Style Chicken Kiev in Country Chicken Cookbook 1995, p84

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kwcall User ID: 7118705 73478
Reviewed Mar. 15, 2013

"Awsome, fun,the kid s loved it as did Ma & Pa. We'll use it again often."

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