Mexican-style Chicken Kiev

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breast halves
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces monterey jack cheese, cut into 4 strips
• 1/4 cup fine dry breadcrumb
• 2 tablespoons grated parmesan cheese
• 3 1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 1 cup picante sauce
• 1/2 cup cold water
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon granule

Recipe

• 1 pound chicken to 1/4-in thickness.
• 2 put about 2 tablespoons chilies and one strip of monterey jack cheese on long end of each chicken breast.
• 3 fold in sides and ends; secure with a toothpick.
• 4 in a shallow bowl, combine the crumbs, parmesan cheese, chili powder, salt and cumin.
• 5 dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
• 6 place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
• 7 drizzle with remaining butter.
• 8 cover and refrigerate at least 4 hours.
• 9 bake, uncovered at 400°f for 20-25 minutes or until chicken is tender.
• 10 meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
• 11 bring to a boil over medium heat, cook and stir for 1 minute.
• 12 remove toothpicks from chicken and serve with sauce.