*  Exported from  MasterCook  *
 
                         MEXICAN-STYLE CHICKEN KIEV
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken Breasts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Chicken breast halves -- skinned and boned
    7      ounces        Canned diced green chiles
    4      ounces        Monterey Jack cheese -- cut in 8 strips
      1/2  cup           Fine dry bread crumbs
      1/4  cup           Grated Parmesan cheese
    1      tablespoon    Chili powder
      1/2  teaspoon      Salt
      1/4  teaspoon      Ground cumin
      1/4  teaspoon      Black pepper
                         Butter -- melted
                         -----TOMATO SAUCE-----
    1      can           Tomato sauce (1-lb can)
      1/2  teaspoon      Ground cumin
      1/3  cup           Sliced green onions
                         Salt -- pepper
                         Hot pepper sauce
 
 Pound chicken pieces to about 1/4-inch thickness. Put about 2 tablespoons chile
 s
 and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends
 under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and 1/4
 teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6
 tablespoons melted butter and roll in crumb mixture.
 Place chicken rolls, seam side down, in oblong baking dish and drizzle with a
 little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at
 400F 20 minutes or until done.
 
  To make sauce, combine tomato sauce, 1/2 teaspoon cumin and green onions in
 small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat
 well. Serve chicken with sauce.
 
  (C) 1992 The Los Angeles Times
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving