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Mexican Chicken Kiev
SUBMITTED BY:
Erin Clifton
"This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more!!! You have to use strip green chilies not chopped."
RECIPE RATING:
Read Reviews
(61)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 28, 2003 by
Jessica
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Jessica
Dec. 28, 2003
Excellent!!!! I added my own kiev recipe and wanted to try a few of the other since they were so different. this one is wonderful! it has a totally unique flavor but it very good. this goes down in my recipe book. I used pepperjack for extra kick. this could be the best recipe i've tried off allrecipies so far. try it!
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10 users found this review helpful
Excellent!!!! I added my own kiev recipe and wanted to try a few of the other since they were...
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Reviewed on Dec. 28, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 28, 2003
Everyone loved this recipe Erin! When making this, don't make the same mistake I did and pound the chicken so hard that you make holes in it. Dopey me! The thickness of the cheese made the chicken a little difficult to roll and encase the filling, so next time I think I'll shred the cheese and chop the pepper. During the last fifteen minutes of baking, I made a mixture of salsa and sour cream and poured it over the chicken. The pepper jack cheese I used added just the right amount of heat and the sauce smoothed it all out. Thanks so much Erin for a very different kind of Kiev!
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7 users found this review helpful
Everyone loved this recipe Erin! When making this, don't make the same mistake I did and pound...
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Reviewed on Jun. 22, 2003 by THADANDBRANDI
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THADANDBRANDI
Jun. 22, 2003
Yummy! The other recomendations for jalepeno and pepper jack cheese were right on! We were a bit concerned as to how hot the chicken was going to be when we were preparing it, but the heat was mellowed in the cooking process. We will add more pepper next time (we like spicy food). Also, ony used 1/2 the butter and it turned out just fine. We had a guest over and forgot to warn him of the toothpicks in the chicken. Nearly had a calamity...
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6 users found this review helpful
Yummy! The other recomendations for jalepeno and pepper jack cheese were right on! We were a...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
WOW! Great dish, Erin!. I used two thin slices of jalopena pepper jack to each breast. Since I wanted to serve a slightly fattening sauce with this, I cut the butter and simply sprayed each breaded breast with butter flavored Pam. My favorite sauce with a southwestern flair is 1/2 cup nonfat sour cream, 1 cup Caesar salad dressing (I use Gerards), 1 1/2t cumin and 2t Taco seasoning (also from this site). Serve the sauce on the side. Yummy!
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5 users found this review helpful
WOW! Great dish, Erin!. I used two thin slices of jalopena pepper jack to each breast. Since I...
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Reviewed on Mar. 5, 2006 by Sara from Indy
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Sara from Indy
Mar. 5, 2006
After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid the cheese spilling out. Additionally, I dipped each chicken breast in egg instead of butter and then coated them with the bread crumb/parmesan/seasoning mix. I put cheese on the inside of the fold w/ green chilies, and another on top. I didn't do any refrigeration and popped them in the oven at 400 for about 20 minutes covered in aluminum and another 20-25 with the cover off. I had none of the problems other reviews mentioned about cheese spilling out. Also, I added lots of southwest seasoning and parmesan to the coating and served w/ Spanish rice and refried beans (another excellent suggestion!). This turned out beautifully! I will make again.
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4 users found this review helpful
After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid...
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Reviewed on Jan. 4, 2006 by
CVOORHEES
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CVOORHEES
Jan. 4, 2006
Yum! This was super good. I read prior reviews regarding the cheese melting out. I left the chiles whole. I sliced off the top and put the cheese inside the chile, then wraped the chicken about the chile. I made sure the opening of the chile was closed off with the chicken and a toothpick. They came out perfect! I also had leftover chiles, so I used the same idea and put cheese in them, rolled in butter and bread crumbs and put in the oven with the chicken. It was a yummy side. This one is a keeper
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4 users found this review helpful
Yum! This was super good. I read prior reviews regarding the cheese melting out. I left the...
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Reviewed on Jun. 23, 2003 by JASON_D
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JASON_D
Jun. 23, 2003
Excellent! Everyone keeps asking for it again and again!
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4 users found this review helpful
Excellent! Everyone keeps asking for it again and again!
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Reviewed on Jun. 22, 2003 by Lori Sue
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Lori Sue
Jun. 22, 2003
This was really good but I substituted crushed tortilla chips instead of bread crumbs and omitted the parmesan too and cheddar cheese instead of jack because I like it better for more tang. I am going to try pepper jack next time. I top it with the chilis and some Roma tomatoes and onions too just at the last 5-10 min. of cooking. Yummy!
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4 users found this review helpful
This was really good but I substituted crushed tortilla chips instead of bread crumbs and...
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Reviewed on Jun. 22, 2003 by CODYBRITTSMOM
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CODYBRITTSMOM
Jun. 22, 2003
OOOH so good!!! I love this and so does my family--- kids included. I didn't use cumin any time I have made this so far (didn't have) and still was just incredible!!!
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4 users found this review helpful
OOOH so good!!! I love this and so does my family--- kids included. I didn't use cumin any...
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Reviewed on Jun. 23, 2003 by JMCWHORTER
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JMCWHORTER
Jun. 23, 2003
The Mexican Chicken Kiev is really great. The chilies give it a little zip. It's a great dish to serve family and guests because it can all be prepared early in the day and put in the fridge. This is a keeper at our house.
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3 users found this review helpful
The Mexican Chicken Kiev is really great. The chilies give it a little zip. It's a great...
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