Mexican Style Chicken Kiev
8 chicken breast halves skinned and boned
7 oz can diced green chiles
4 oz monterey jack cheese cut in 8 strips
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 butter, melted
1 tomato sauce
Pound chicken pieces to about 1/4 inch thickness.
Put about 2 tablespoons chiles 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 pepper.
Dip each stuffed chicken 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 400 degrees 20 minutes or until done. Serve
with tomato Sauce.
Makes 8 servings.
1 (1 pound) can tomato sauce
1/2 teaspoon ground cumin
1/3 cup sliced
Hot pepper sauce
Combine tomato sauce, cumin, and green onions in small saucepan. Season to taste
with salt, pepper and hot pepper sauce. Heat well.
Makes about 2 cups.