Mexican Chicken Kiev

Mexican Chicken Kiev

Monterey Jack cheese and sliced green chilies add a burst of flavor to Parmesan-breaded chicken breasts.

Ready in: 2 h

Calories: 400

Ingredients

  • 8 skinless, boneless chicken breasts
  • 2 green chile peppers, cut into 8 strips
  • 1 (8 ounce) package Monterey Jack cheese, cut into 8 slices
  • 1/2 cup butter, melted
  • 1 cup Italian-style seasoned bread crumbs
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • Recipe Instructions

    1. 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.
    2. 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.
    3. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
    4. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13×9 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)
    5. 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.

    Directions

    • Prep30 m
    • Cook30 m
    • Ready In2 h
    1. 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.
    2. 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.
    3. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
    4. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13×9 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)
    5. 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.

      Footnotes

      • Partner Tip
      • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

      Gallery “Mexican Chicken Kiev”

      Mexican Chicken Kiev

      Mexican Chicken Kiev

      Mexican Chicken Kiev

      Mexican Chicken Kiev

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