Mexican Style Chicken Kiev Recipes

Steps:

• 1. Flatten chicken to ¼-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-½-in. x ½-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary).
• 2. In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.

Steps:

• Pound chicken to 1/4-in thickness.
• Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
• Fold in sides and ends; secure with a toothpick.
• In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
• Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
• Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
• Drizzle with remaining butter.
• Cover and refrigerate at least 4 hours.
• Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
• Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
• Bring to a boil over medium heat, cook and stir for 1 minute.
• Remove toothpicks from chicken and serve with sauce.

Steps:

• Preheat oven to 375.
• Pound chicken breasts with a food mallet to make a thin cutlet.
• Top each breast with equal amounts of cheese, and chilies.
• Roll up and secure with toothpicks if needed.
• In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
• Roll the chicken in the crumbs, coating completely.
• Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
• Pour salsa over chicken and bake another 15 minutes, or until done.
• Serve with additional salsa and a little sour cream if desired.

Steps:

• Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
• Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
• Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

Steps:

• 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.
• 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.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
• 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)
• 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.

Steps:

• Chicken:.
• Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks.
• Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight.
• Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through.
• Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken.
• SPICY TOMATO SAUCE:.
• Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes.
• Stir in remaining ingredients except parsley. Cover and simmer 45 minutes.
• Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving.
• Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices.
• PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME.