Mexican-Style Chicken Kiev
Submitted by futureoldham
Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.
YIELD
8 servingsPREP
4 hrsCOOK
20 minREADY
4 hrsThis Mexican-style chicken Kiev puts a Southwestern spin on the classic French-Ukrainian technique of stuffing chicken breast with a herbaceous butter filling. Instead of garlic butter, the center holds diced green chiles and a strip of melty Monterey Jack cheese. The breading gets punched up with chili powder, cumin, and Parmesan, giving every bite three layers of Tex-Mex flavor: spice crust, juicy chicken, gooey cheese-chile middle.
The long chilling step matters more here than people realize. Four hours (or overnight) in the fridge firms the butter-coated breading onto the chicken so the rolls hold together during baking. Skip the chill and the seam splits, the cheese leaks, and your Kiev becomes a sad flat cutlet. The cumin-tomato sauce is less a red chile sauce and more a bright finishing drizzle that ties the Tex-Mex flavors together without overwhelming the chicken.
Pro Tips
- Pound chicken to an even quarter-inch thickness. Uneven pounding makes some areas leak cheese while others stay thick and undercooked.
- Tuck the ends under tightly before chilling. Exposed filling melts out and creates cheese lakes in the pan.
- Place seam-side-down in the baking dish. This uses gravity to keep the seam sealed during baking.
- Let rest 5 minutes before slicing. Molten cheese needs time to set slightly or it all pours out at first cut.
Variations
Ingredients
Directions
Pound chicken pieces to about ¼ inch thickness.
Put about 2 tablespoons chiles and 1 Jack cheese strip in center of each chicken piece.
Roll up and tuck ends under.
Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and ¼ teaspoon pepper.
Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture.
Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter.
Cover and chill 4 hours or overnight.
Bake uncovered at 400 degree F 20 minutes or until done.
To make sauce, combine tomato sauce, ½ teaspoon cumin and green onions in small saucepan.
Season to taste with salt, pepper and hot pepper sauce.
Heat well.
Serve chicken with sauce.
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