mexican chicken kiev

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breasts
• 2 green chile peppers, cut into 8 strips
• 1 (8 ounce) package monterey jack cheese, cut into 8 slices
• 1/2 cup butter, melted
• 1 cup italian-style seasoned bread crumbs
• 1 1/2 tablespoons grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• place 1 chicken breast between two sheets of wax paper. working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. repeat with remaining breasts.
• wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. secure with toothpicks or uncooked spaghetti noodles.
• combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
• roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. place chicken breasts in a 13x9 inch baking dish; don't let them crowd. drizzle the remaining butter over all eight of the breasts. refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
• bake in a preheated 400 degrees f (200 degrees c) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.