Mexican Chicken Kiev
rec.food.recipes/Gilcat2
Servings: 6
6 skinless boneless chicken breast halves
7 ounces diced Ortega chilies
4 ounces Monterey Jack cheese -- cut into strips
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
6 tablespoons butter -- melted
1 8 oz. can tomato sauce
1 8 oz. bottle salsa
Pound chicken to 1/4-inches. Place 2 Tbsp chilies and 1 strip cheese in center. Roll up burrito style. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs. place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill 4 hours to overnight. When ready to serve, bake at 400F for 30 minutes. Combine tomato sauce and salsa for sauce
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