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Mexican Chicken Kiev
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Transform chicken breasts with zesty green chilies, Monterey Jack cheese, and crispy Parmesan breading for a burst of flavor.
Ingredients:
  • 8 skinless, boneless chicken breasts
  • 2 green chile peppers, cut into 8 strips
  • 1 (8 ounce) package Monterey Jack cheese, cut into 8 slices
  • 1 cup Italian-style seasoned bread crumbs
  • 1.5 tablespoons grated Parmesan cheese
  • 0.5 teaspoon ground cumin
Instructions:
  • Sandwich each chicken breast between wax paper, then pound flat and rectangular from the center outward using a meat mallet. Repeat for remaining breasts.
  • Wrap the cheese with green chili strips, then encase in flattened chicken breasts. Secure with toothpicks or uncooked spaghetti noodles.
  • Mix together the bread crumbs, parmesan cheese, salt, cumin, and pepper.
  • Coat the chicken pieces in the velvety melted butter and then generously coat them in the bread crumb mixture. Arrange the chicken breasts in a 13x9 inch baking dish, making sure they have enough space. Finish by drizzling the remaining butter over all eight breasts. Refrigerate for 1 hour, or freeze for future use (increase baking time by 5 to 10 minutes).
  • Roast the chicken in a 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until fully cooked and juices run clear.

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