Mexican-Style Chicken Kiev

Yields:	8 servings
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8	each	chicken breast halves, boneless and skinless	skinned and boned
7	ounces	green chili peppers, canned	diced
4	ounces	monterey jack cheese	cut in 8 strips
1/2	cup	bread crumbs	fine, dry
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	tablespoon	chili powder
1/2	teaspoon	salt
1/4	teaspoon	cumin	ground
1/4	teaspoon	black pepper
1	x	butter	melted

Tomato sauce
1	pound	tomato sauce
1/2	teaspoon	cumin	ground
1/3	cup	scallions, spring or green onions	sliced
1	x	salt	pepper
1	x	red hot pepper sauce (eg. Tabasco)

Pound chicken pieces to about 1/4-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 1/4 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, 1/2 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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if your irish you would lovvvvvvvvvvvvvvvve this dish

Reviewed by land