Mexican Chicken Kiev Recipe -
Mexican Chicken Kiev Recipe
  • READY IN 2 hr

Mexican Chicken Kiev

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.

Jan 04, 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

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!

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...

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!

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!

Mar 05, 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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  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 684 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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