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Mexican-Style Chicken Kiev

 Mexican-Style Chicken Kiev
This is a recipe our whole family enjoys. I've shared it with friends, who tell me their teenage boys just love it.
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 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, melted
  • Taco sauce, optional

Directions

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

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Mexican-Style Chicken Kiev (continued)

Nutritional Facts: 1 serving (1 each) equals 245 calories, 11 g fat (6 g saturated fat), 87 mg cholesterol, 402 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.