Mexican Chicken Kiev

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 8 chicken breast halves, boned and skinned
• 1 (7 ounce) can diced green chilies
• 8 slices monterey jack cheese (1 oz. each)
• 3/4 cup dry breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 1/2 tablespoons chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 6 tablespoons melted butter
• 4 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 6 tomatoes, peeled, seeded and chopped
• 3 tablespoons tomato paste
• 1/2 cup chicken stock or 1/2 cup broth
• 2 teaspoons pepper
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 dash tabasco sauce
• 1/2 cup fresh parsley, chopped

Recipe

• 1 chicken:.
• 2 pound each breast half to 1/4" tickness. put 2 t. of chilies and 1 slice of cheese on each breast, leaving a slight edge. roll up the breasts tightly and tuck in the ends. secure with heavy thread or toothpicks.
• 3 combine the bread crumbs, parmesan cheese, chili powder, salt, cumin and pepper. first, roll the breasts in the melted butter - then dip in the crumb mixture. gently pat the crumbs into the breasts. place in a baking dish and refrigerate at least 4 hours or overnight.
• 4 preheat oven to 400 degrees. remove string or toothpicks. bake breasts for 20 minutes or until cooked through.
• 5 place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 t. parsley. pass remaining sauce with chicken.
• 6 spicy tomato sauce:.
• 7 heat olive oil in large saucepan. add garlic, onion and bell pepper. saute util soften, about 10 minutes.
• 8 stir in remaining ingredients except parsley. cover and simmer 45 minutes.
• 9 puree in food processor or blender. return to saucepan and reduce if too thin. stir in remaining parsley just before serving.
• 10 note: i have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. also, if using as a potluck dish or on a buffet, i slice each chicken roll into 4 or 5 slices.
• 11 prep time does not include the refrigeration time.