Mexican Chicken Kiev

1. 1

   Place 1 chicken breast between two sheets of wax paper.

2. 2

   Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped.

3. 3

   Repeat with remaining breasts.

4. 4

   Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese.

5. 5

   Secure with toothpicks or uncooked spaghetti noodles.

6. 6

   Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.

7. 7

   Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.

8. 8

   Place chicken breasts in a 13x9 inch baking dish; don't let them crowd.

9. 9

   Drizzle the remaining butter over all eight of the breasts.

10. 10

    Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.