Best Mexican Style Chicken Kiev Recipes

MEXICAN-STYLE CHICKEN KIEV

Mexican-Style Chicken Kiev image

This is a recipe our whole family enjoys. I've shared it with friends, who tell me their teenage boys just love it.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts :

MEXICAN-STYLE CHICKEN KIEV

Mexican-Style Chicken Kiev image

A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.

Provided by yooper

Categories Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large boneless skinless chicken breast halves
1 (4 ounce) can chopped green chilies, drained
2 ounces monterey jack cheese, cut into 4 strips
1/4 cup fine dry breadcrumb
2 tablespoons grated parmesan cheese
3 1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
4 tablespoons butter or 4 tablespoons margarine, divided
1 cup picante sauce
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granule

Steps:

Pound chicken to 1/4-in thickness.
Put 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 melted butter, then roll in crumb mixture.
Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
Drizzle with remaining butter.
Cover and refrigerate at least 4 hours.
Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
Bring to a boil over medium heat, cook and stir for 1 minute.
Remove toothpicks from chicken and serve with sauce.

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