Mexican Chicken Kiev
This recipe was taken from the cookbook Simply Sensational by TWIGS, The Auxiliary of the Children's Medical Center of Dayton, Ohio.
(8) DLM Chicken Breast halves, skinned and boned
(1) 7-oz can green chilies, diced
4 oz Monterey Jack cheese, cut in 8 strips
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese, grated
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp black pepper
6 Tbsp butter, melted
Tomato sauce (optional)
Pound chicken pieces to about 1/4-inch thickness. Put about 2 Tbsp chilies and 1 strip of cheese in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper. Dip each stuffed chicken piece in a shallow bowl containing the melted butter. Roll in crumb mixture. Place chicken rolls, seam side down, in an oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake, uncovered, in a preheated 400° oven for 20 minutes or until done. Serve with a side dish of warmed tomato sauce, if desired.
Allergy Warning: Contains milk and wheat