Reviewed: Oct. 18, 2004

Great tasting and fast to make. I was surprised at how much flavor this dish had. Wonderful!

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SANDYS1

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Reviewed: Sep. 13, 2004

This was good and easy. Next time I think that I will try Pepper Jack cheese instead for a bit more "bite".

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LAURIEANDJOHN64

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Reviewed: Aug. 16, 2004

This was pretty good, but we didn't find it "FABULOUS". The chile pepper was still crisp, but it had good flavor. I may try it again with some tweaking.

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KTWhite

Cooking Level: Expert

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Reviewed: Jun. 10, 2004

I knew i'd love this recipe. Great ingredients. The only thing you may need to remember is to use larger chicken breasts to encase everything easier. I had a little difficulty wrapping the chicken around the cheese. I liked the other readers idea oF grating the cheese. I will try the pepper jack cheese next time too. We like everthing SPICY. This is a great Kiev recipe. Thanks.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: May 2, 2004

Very yummy! A nice twist on an original recipe. I used shredded pepper jack cheese, and I chopped my jalapenos because they were too small to cut into strips and it worked out great for me.

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BEBOC

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Reviewed: Apr. 8, 2004

Really good, I used a whole green chili for each chicken breast.

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AMYCOU

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Reviewed: Mar. 25, 2004

This was a very good recipe! My family enjoyed it and this time they were glad to try something new! I used diced chilis to make it more acceptable to my family and their particular taste textures.

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WATERCOLORDIVA2

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Reviewed: Mar. 24, 2004

Quite tasty! Although there are a few other breaded chicken recipes that I like better, I will still make this one again. I spiced it up with pepperjack cheese in addition to the strips of jalapeno. I wasn't crazy about the jalapeno stripes, I might chop it up fner next time.

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CareyLee

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Mar. 19, 2004

This is an awesome recipe and has become a family favorite. My husband-the pickiest eater of the bunch-requests it at least once a month, and all of my kids love it as well(ages 18 mos. thru 10 years). It's really flavorful without being "spicy". When I'm in a hurry, I just pound the chicken breasts(I've also used thighs, which makes it really juicy), put diced chilies on one half, sprinkle with grated cheese, fold over, coat with bread crumb mixture, spray with nonstick cooking spray to help with browning, and bake as directed-without waiting the 1 hour. They don't look quite as pretty, but they take much less time and taste just as good!

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CARA5KIDS

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Reviewed: Mar. 8, 2004

This is a favorite of my family, everyone wants to come for dinner when they know I'm making this!

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Troy Girl

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Reviewed: Mar. 6, 2004

This was wonderful! I did use diced green chilis and shredded mexican cheese (I had both in the house already), and it was perfect. I also added a little extra cumin, but it would have been fine the way the recipe had stated. Thanks I will make this again and again!

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Jan. 29, 2004

I like this a lot... I would reccomend rubbing the spices on the whole chicken breast before stuffing it with your favorite cheese. Also for the last 5 minutes, put some grated cheese on top.

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LMKGA

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Reviewed: Jan. 15, 2004

Wow, this has some kick to it. I cook chicken often since I do not eat pork or beef, and I rarely find chicken recipes with enough flavor. This is definately the exception. Yum. However, I did make a few modifications to the original recipe...I found that I needed more green chiles than called for and I also used a mix of jalopeno cheese and reduced fat cheddar for the filling. I also added red pepper flakes to the crumb mix as well as additional cumin. Oh, I love it.

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alphajenomega

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Reviewed: Dec. 17, 2003

My favorite chicken recipe! I don't usually like chicken, but I found this recipe and thought I'd try it. I'm so glad I did! I've made this for my fiance and friends and everyone raves about it. I used monterrey jack pepper cheese and did not use the green chilis. Worked great! This also is a great recipe to make the night before and pop it in the oven the next day! Thanks Erin for sharing!

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CGROVES

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

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Reviewed: Jul. 21, 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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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 1, 2003

This was a very good dish. I followed suggestions from reviewers. Used pepper jack cheese, added crused red pepper to breadcrumbs and fresh romano as I had no parmesan cheese. A little more work than I thought but will do again.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Jul. 1, 2003

Excellent recipe. I didn't bother adding butter to the chicken. I just used shake n' bake to make a crispier outside. Definitely a keeper.

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CDNRUNREH

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Reviewed: Jun. 29, 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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MAGGIE MCGUIRE

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Reviewed: Apr. 29, 2003

Wow. This is wonderful as is, but hardly worthy of being called Mexican. I followed the recipe with one exception, I used pepper jack cheese for a little more kick. I also used 1/2 of an Anaheim chile in each chicken breast. (They were large breasts.) I intend to do this one again with a couple more modifications. I am going to double the cumin and add 1/4 teaspoon of cayenne to the bread crumbs. Then I will call it Mexican.

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Toje

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

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Reviewed: Feb. 24, 2003

Excellent! I recommend more cheese in the middle, though, but my husband and love cheese! Might also be good with a little bit of cream cheese in the center, too. Great served with a salad and bread. Also, if you don't want to pound the chicken, try slicing it lengthwise and using the chicken breast like a pocket.

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MICHELLE ARGYLE

Home Town: Provo, Utah, USA

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