Mexican Chicken Kiev

Recipe Ingredients

8		Chicken breast halves - skinned and boned
7 oz	198g	Green chilies - diced
4 oz	113g	Monterey jack cheese - cut
8		Strips
2/3 cup	97g / 3.4oz	Finely ground dry bread - crumbs
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1 1/2 tablespoons	22ml	Chili powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Pepper
6 tablespoons	90ml	Butter - melted
		Tomato sauce
32 oz	909g	Tomato sauce
1/2 teaspoon	2.5ml	Ground cumin
1/3 cup	20g / 0.7oz	Green onions - sliced
		Salt and pepper to taste
		Hot pepper sauce to taste

Recipe Instructions

Flatten chicken breasts between waxed paper. Put about 2 tablespoons chilies and 1 cheese strip in center of each chicken piece. Roll up and tuck ends under.

Combine remaining ingredients, except butter, to make crumb mixture. Dip each stuffed chicken to shallow bowl containing melted butter and roll in crumb mixture.

Place chicken rolls seam side down in oblong baking dish. Cover and chill 4 hours or overnight.

Preheat oven to 400 degrees. Bake uncovered for 20 minutes or until done.

Prepare Tomato Sauce: Combine all ingredients in a pan and heat well.

Pour heated Tomato Sauce over chicken.

From California Sizzles by the Jr League of Pasadena, Inc. received from Susan Sparks in the Oct '94 swap on Delphi.

Source:
Taste of Home Oct/Nov '96

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