Mexican Chicken Kiev
Description
Monterey Jack cheese and sliced green chilies add a burst of flavor to Parmesan-breaded chicken breasts.
Ingredients
•
8 skinless, boneless chicken breasts
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2 green chile peppers, cut into 8 strips
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1 (8 ounce) package Monterey Jack cheese, cut into 8 slices
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1/2 cup butter, melted
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1 cup Italian-style seasoned bread crumbs
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1 1/2 tablespoons grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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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.