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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:
The reviewer gave this recipe 68 stars. This recipe average a 4.6 star rating.
Read Reviews (61)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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.
  2. 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.
  3. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
  4. 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)
  5. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2003 by Jessica
Excellent!!!! I added my own kiev recipe and wanted to try a few of the other since they were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2003 by LINDA MCLEAN
Everyone loved this recipe Erin! When making this, don't make the same mistake I did and pound... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by THADANDBRANDI
Yummy! The other recomendations for jalepeno and pepper jack cheese were right on! We were a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
WOW! Great dish, Erin!. I used two thin slices of jalopena pepper jack to each breast. Since I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2006 by Sara from Indy
After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by CVOORHEES
Yum! This was super good. I read prior reviews regarding the cheese melting out. I left the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by JASON_D
Excellent! Everyone keeps asking for it again and again! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by Lori Sue
This was really good but I substituted crushed tortilla chips instead of bread crumbs and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by CODYBRITTSMOM
OOOH so good!!! I love this and so does my family--- kids included. I didn't use cumin any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by JMCWHORTER
The Mexican Chicken Kiev is really great. The chilies give it a little zip. It's a great... MORE