Mexican Chicken Kiev
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| |
| 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 |
| 1/2 cup | parmesan cheese, grated |
| 1-1/2 Tbsp | chili powder |
| 1/2 tsp | salt |
| 1/2 tsp | ground cumin |
| 1/4 tsp | pepper |
| 6 Tbsp | butter, melted |
| |
| | tomato sauce |
| 32 oz. | tomato sauce |
| 1/2 tsp | ground cumin |
| 1/3 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. |
| |
| >from california sizzles by the jr league of pasadena, inc. |
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| (ID: 8028) Mirror: rec.food.recipes: Wed, Apr 21, 2004 |