Mexican Chicken Kiev Recipes

MEXICAN-STYLE CHICKEN KIEV

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.

MEXICAN CHICKEN KIEV

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.

MEXICAN CHICKEN KIEV

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.

CHICKEN KIEV OLE'

Steps:

• Put chicken in ziploc bag and flatten with meat mallet or rolling pin. Place chilies and cheese in middle of breast and roll up from short end; secure with toothpicks.
• Combine breadcrumbs, parmesan/romano, chili powder, cumin, salt, and pepper. Dip chicken rolls in melted butter then dredge in breadcrumbs. Place in greased 9x9 baking dish. Cover and chill for 8 hours to combine flavors.
• Bake at 400 for 30-45 minutes or until chicken is done; discard toothpicks. Serve with salsa.

MEXICAN CHICKEN KIEV

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.

CHICKEN KIEV

Steps:

• Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium-large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne.
• On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm.
• Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken.
• Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts.
• In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper.
• Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12.
• In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep-frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate.
• Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter!