Mexican Chicken Kiev
Recipe: #44516
April 24, 2025
Categories: Chicken, Cheese, Monterey Jack, Mexican, Southwest, Cinco de Mayo, Sunday Dinner, Oven Bake, High Protein, Spices, Boneless Pieces, Mexican Chicken, more
"Here is an interesting and tasty Mexican Style "Chicken Kiev". Wonderful with a side of Spanish style rice and refried beans. NOTE: The overnight time which the chicken sits in the fridge has been added to the prep. time."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (91.4 g)
- Calories 247.8
- Total Fat - 18.2 g
- Saturated Fat - 10.5 g
- Cholesterol - 134.5 mg
- Sodium - 363.1 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 1.4 g
- Sugars - 1.6 g
- Protein - 14.3 g
- Calcium - 238.3 mg
- Iron - 1.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pound chicken breasts between sheets of wax paper until 1/4-inch thick. Season with salt and pepper, to taste; set aside. Cut green chilies in half lengthwise and remove seeds; cut into 8 equal pieces; set aside. Slice Monterey Jack cheese into eight 1/2 x 1 1/2-inch sticks; set aside
Step 2
Combine breadcrumbs, Parmesan cheese, chili powder, taco seasoning, garlic powder, cumin, and black pepper; place in plate or wide enough bowl; set aside.
Step 3
Place one green chili and cheese stick on each chicken breast. Roll up chicken enclose chilies and cheese. Dip each roll into melted butter and roll in crumb mixture, coating evenly. Place seam side down in a 9 x 13-inch baking dish. Pour remaining butter over all. Cover and chill at least 4 hours or overnight. Preheat oven to 400-degrees and bake uncovered 20 - 30 minutes until chicken is no longer pink. Sprinkle cilantro over the top. Serve with taco sauce.
Tips
No special items needed.
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