How To make Mexican Style Chicken Kiev
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
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Chicken Kiev - Recipe Rack
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Chicken Kiev Recipe:
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Ingredients:
8 tablespoons butter, softened
2 tablespoons parsley, chopped
2 cloves garlic, minced
4 chicken breast
2 large eggs, beaten
2 cups panko bread crumbs
2 cups vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Directions:
In a small bowl, combine the softened butter, minced garlic, chopped parsley, and 1/2 tsp salt.
Combine ingredients and place on plastic wrap.
Roll up butter to make a cylinder and place in the freezer for 15 minutes.
Slice the butter into 8 pieces and keep chilled.
Cover the chicken breasts in plastic wrap and pound until 1/4” thick.
Remove plastic wrap and salt and pepper the chicken.
Place 2 butter slices in the middle of the pounded out chicken.
Fold in each side of the chicken into the center and wrap up plastic wrap.
Twist to create a ball shape with the chicken and place in the freezer for 30 minutes.
Once chilled, remove plastic wrap and chicken should keep shape.
Dredge in flour, then dip in beaten eggs, and finally coat with bread crumbs.
Heat the vegetable oil in a skillet over medium/high heat.
Place chicken into oil and cook for 3-4 minutes per side.
Remove any excess oil and place in a baking dish.
Bake at 400°F for 15 minutes. Let rest for 5 minutes.
Slice into your Chicken Kiev and enjoy!
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Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
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1 large egg
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1/2 tsp freshly ground black pepper
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1/4 tsp garlic salt
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