Reviewed: Mar. 16, 2007

Great!!!My family just loves this recipe. My mom always asks me to make this for her. I had to make it for her birthday this year.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joey Escalante

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

I have made this several times for company along with the mexican vegetable rice and I swear they lick their plates clean. I do use the jalapeno jack cheese and love the sour cream/caesar salad sauce recommended by another review. I serve it with a tossed salad, but does someone else have a better idea for side dishes or dessert? I want to take this to a fundraiser and appreciate any suggestions for side dishes. I rated this a 5 but it can be tricky to get the cheese/chicken part together. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

omapatty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

This was excellent and will make for crowd on New Year's Eve. Use Italian blend cheese with chiles and topped with marinara sauce. Served on bed of angel hair pasta. Very elegant presentation and very tasty and moist.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cat B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2006

Very Good. Followed directions exactly as written. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARIANNAC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2006

I made this family style mixing melted butter, spices, can of green chilis and parm. cheese together. Dredged them in mixture, rolled them in crushed corn chips. Baked covered for 30 minutes and then I topped with jack cheese and baked uncovered for remainder. I made it in 5 minutes and baked for 45. It was a 5+ even with my 4 kids!! Thanks! WOW! Served with spanish rice and vegies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dbarry1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2006

Oh man, this was good! This dish will now be a regular around here. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brandy Lee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sara from Indy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2006

This was a hit in my house. I did not use Italian bread crumbs since I did not have any. I just made my own. I added red pepper to the crumbs along with the salt and pepper. The crust on the outside was wonderful. I used Monterey Jack cheese and did not add the chili's, my husband does not like things too spicy. It turned out great. We will be trying this again! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ADWANA

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2005

I'd highly recommend using larger breasts for this recipe -- we fought with our little guys to get and keep them closed. I was tempted to toss the toothpicks and layer everything on top of the breasts and bake as is. I also used canned diced chilies and only half the butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2005

I made a few changes. I used Cheez-It Hot&Spicy crackers instead of the bread crumbs (also good with regular Cheez-Its). I also used canned chopped Chiles and changed the cheese to Cheddar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dani

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2005

This was pretty good, but I wouldn't recommend using the spaghetti noodles to secure the chicken, we didn't have any toothpicks so we used dry noodles as the recipe suggests but ours opened up while cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lena

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2005

Much better then I tought it would be. My husband also loved it. Served with spanish rice. Used pepper jack cheese. Even though I practically stapled it shut with toothpicks, the cheese still spilled out during baking. But I didnt mind becuase I love slightly burnt cheese! It was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURA82

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2005

I used chile poblano because I don't like my dishes too hot. It turned out delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KARLA806

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2005

My husband liked this better than I did. I thought it was a bit bland. I used canned diced green chiles. All of the cheese ran out of my chicken breasts too. I would not recommend pouring the butter over the top -- it seemed to make the coating too soggy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2005

This was pretty good tasting chicken. The cheese leaked out and I used canned chopped chilles - which were fine. I made Mexican rice and refried beans as sides. Ole!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2005

Chicken was excellent. Will make again with different combinations inside. Could have left out the cumin altogether. Used plain breadcrumbs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Quincie

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2005

We loved this!!! As suggested, I used pepper jack cheese and sliced whole green chilies (canned) then put some red pepper flakes in the bread crumb mixture - wow! Served it with spanish rice for a wonderful dinner. It's a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

foodisfun

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2005

I've been married for 3 years now and this is the only dish that my husband asks me to cook for him. He loves it as much as I do.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CAREYDOUGAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2005

I love this recipe. I had a little problem wrapping the filling. My husband accidently got me the shredded cheese and the filling kept falling out so it wasn't as cheesey as I wish. It was still delicious. Thank you Erin

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEETMINDY

Cooking Level: Intermediate

Living In: Harbor City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Mexican Chicken Kiev

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!