Mexican Chicken Kiev

Title:
Mexican Chicken Kiev

Yield:
6 Servings

Categories:
Poultry,
Mexico




Ingredients:





     8    Chicken breast halves;


          -skinned and boned


     7 oz Green chilies; diced


     4 oz Monterey Jack cheese; cut


          -into 8 strips


   2/3 c  Finely ground dry bread


          -crumbs


   1/2 c  Parmesan cheese; grated


 1 1/2 tb Chili powder


   1/2 ts Salt


   1/2 ts Ground cumin


   1/4 ts Pepper


     6 tb Butter; melted


          H


          TOMATO SAUCE


    32 oz Tomato sauce


   1/2 ts Ground cumin


   1/3 c  Green onions; sliced


          Salt and pepper to taste


          Hot pepper sauce to taste






   Flatten chicken breasts between waxed paper. Put about 2 tablespoons


 chilies and 1 cheese strip in center of each chicken piece.  Roll up and


 tuck ends under.


   Combine remaining ingredients, except butter, to make crumb mixture. Dip


 each stuffed chicken to shallow bowl containing melted butter and roll in


 crumb mixture.


   Place chicken rolls seam side down in oblong baking dish.  Cover and


 chill 4 hours or overnight.


   Preheat oven to 400 degrees.  Bake uncovered for 20 minutes or until


 done.


   Prepare Tomato Sauce:  Combine all ingredients in a pan and heat well.


 Pour heated Tomato Sauce over chicken.


 


 From California Sizzles by the Jr League of Pasadena, Inc. received from


 Susan Sparks in the Oct '94 swap on Delphi.


 


 Formatted for MM by Pegg Seevers 11/09/94 Submitted By BETTY CROCKER'S


 HAMBURGER COOKBOOK, CIRCA 1977.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip