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Mexican Chicken Kiev

"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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2 h servings 400 cals
Original recipe yields 8 servings

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  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 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)
  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.

Nutrition Facts

Per Serving: 400 calories; 22.5 g fat; 11.4 g carbohydrates; 36.8 g protein; 125 mg cholesterol; 684 mg sodium. Full nutrition

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Read all reviews 88
  1. 102 Ratings

Most helpful positive review

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

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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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...

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...

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...

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...

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...

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...

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...

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!!!

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. ...