Mexican Chicken Kiev

Summary

Yield
8 Servings
SourceSharon Hammond, Main Library (2007)
Prep time
8 hours, 20 minutes
Cooking time
30 minutes
Total time
8 hours, 50 minutes

Ingredients

8
skinned and boned chicken breast halves (large! )
1
4.5 oz. can chopped green chiles, drained
1⁄4 lb
Monterey Jack cheese, cut into 8 strips
1⁄2 c
fine dry breadcrumbs
1⁄2 c
Parmesan cheese, grated
1 T
chili powder
1⁄2 t
ground cumin
1⁄2 t
salt
1⁄8 t
pepper
1⁄4 c
plus 2 T. butter or margarine, melted
 
Salsa (optional)

Instructions

Preheat oven to 400°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten using a meat mallet or rolling pin. Place chiles and cheese evenly on top of chicken breasts. Roll up chicken, starting with short end; secure with wooden picks. Combine breadcrumbs and next 5 ingredients. Dip chicken rolls in melted butter; dredge in breadcrumb mixture. Place in a lightly greased 9 x 13 inch baking dish. Cover and chill 8 hours. Uncover and bake for 30 minutes or until chicken is done; discard wooden picks. Serve with salsa, if desired.