Best 4 Mexican Chicken Kiev Recipes

MEXICAN-STYLE CHICKEN KIEV

Steps:

• Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary). , In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.

MEXICAN-STYLE CHICKEN KIEV

Steps:

• Pound chicken to 1/4-in thickness.
• Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
• Fold in sides and ends; secure with a toothpick.
• In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
• Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
• Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
• Drizzle with remaining butter.
• Cover and refrigerate at least 4 hours.
• Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
• Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
• Bring to a boil over medium heat, cook and stir for 1 minute.
• Remove toothpicks from chicken and serve with sauce.

MEXICAN CHICKEN KIEV

Steps:

• Chicken:.
• Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks.
• Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight.
• Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through.
• Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken.
• SPICY TOMATO SAUCE:.
• Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes.
• Stir in remaining ingredients except parsley. Cover and simmer 45 minutes.
• Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving.
• Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices.
• PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME.

MEXICAN CHICKEN KIEV

Steps:

• 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.