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My review
Mexican Chicken Kiev
Erin Clifton
"This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more! You have to use sliced green chilies, not chopped."
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Ingredients
2 h servings 400Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
- Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 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)
- 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.
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Reviews
Read all reviews 91106 Ratings
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Most helpful positive review
7/30/2002
Excellent!!!! I added my own kiev recipe and wanted to try a few of the other since they were so different. this one is wonderful! it has a totally unique flavor but it very good. this goes down...
Most helpful critical review
8/16/2004
This was pretty good, but we didn't find it "FABULOUS". The chile pepper was still crisp, but it had good flavor. I may try it again with some tweaking.
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7/30/2002
Excellent!!!! I added my own kiev recipe and wanted to try a few of the other since they were so different. this one is wonderful! it has a totally unique flavor but it very good. this goes down...
1/4/2006
Yum! This was super good. I read prior reviews regarding the cheese melting out. I left the chiles whole. I sliced off the top and put the cheese inside the chile, then wraped the chicken abo...
7/21/2003
Everyone loved this recipe Erin! When making this, don't make the same mistake I did and pound the chicken so hard that you make holes in it. Dopey me! The thickness of the cheese made the chick...
9/22/2002
Yummy! The other recomendations for jalepeno and pepper jack cheese were right on! We were a bit concerned as to how hot the chicken was going to be when we were preparing it, but the heat was...
6/29/2003
WOW! Great dish, Erin!. I used two thin slices of jalopena pepper jack to each breast. Since I wanted to serve a slightly fattening sauce with this, I cut the butter and simply sprayed each brea...
3/5/2006
After reading other reviewers' suggestions, I decided to use thin cut chicken breast (to avoid the cheese spilling out. Additionally, I dipped each chicken breast in egg instead of butter and th...
3/16/2002
This was really good but I substituted crushed tortilla chips instead of bread crumbs and omitted the parmesan too and cheddar cheese instead of jack because I like it better for more tang. I a...
10/19/2002
OOOH so good!!! I love this and so does my family--- kids included. I didn't use cumin any time I have made this so far (didn't have) and still was just incredible!!!
6/26/2000
The Mexican Chicken Kiev is really great. The chilies give it a little zip. It's a great dish to serve family and guests because it can all be prepared early in the day and put in the fridge. ...