Mexican Chicken Kiev
8 chicken breast halves, skinned and boned 7 oz green
chilies, diced 4 oz Monterey jack cheese, cut into 8 strips
2/3 cup finely ground dry bread crumbs
3/2 cup Parmesan cheese, grated 1 1/2 Tbsp chili powder
4/2 tsp salt
5/2 tsp ground cumin
6/4 tsp pepper 6 Tbsp butter, melted
tomato sauce 32 oz tomato sauce
7/2 tsp ground cumin
8/3 cup 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 into 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.
Quoted message said:From California Sizzles by the Jr League of Pasadena, Inc.
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