Wednesday, September 14, 2011

Mexican Chicken Kiev


This was a new recipe for us and I know will definitely become one of our favorite regulars. I loved the melted cheese and chilies oozing out its goodness when you cut it open!  The spices in the crust were perfect. Oh, it was good!

It was so easy to throw together the night before and super easy to come home after work and throw in the oven...only 30 minutes and it was ready.

I'm making this again next week!

Mexican Chicken Kiev
Southern Living

8 boneless chicken breasts
1 can chopped green chilies, drained
4 oz. Monetary jack cheese, cut into 8 strips
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. plus 2 tbsp. butter, melted

Flatten the chicken to 1/4 in. thickness. Place chilies and cheese slices on top of chicken and roll up starting with the short end. Secure with tooth picks.

Combine the breadcrumbs, Parmesan cheese, chili powder, cumin, salt, and pepper. Dip chicken into butter and roll in crumb mixture. Place in a greased 9x13 pan . Cover and chill 8 hours. Bake at 400 for 30 minutes until chicken is done.



4 comments:

Cranberry Morning said...

Now there's a mix of cultures! Russian and Mexican. lol Looks delicious, Laurie. Thanks for the recipe. Chicken is my favorite, so I'm always looking for new ideas on how to prepare it!

Jill @ Craft in a Northern Town said...

Holy moly does that look good. So good that I pinned it to make sure I don't forget to make it!

Sanghamitra Bhattacherjee(Mukherjee) said...

It looks so yummy! Fantastic shot. Lovely colours here. Thanks for sharing.
Hope to see you on my blog:)

Flower Shoppe Cards said...

Laurie - you re always my favorite "Go To" for the famous question "What's for supper tonight?" The answer is always easily found. This sounds and looks delicious. Thank You!!!