Mexican Chicken Kiev
| Yield: | 6 Servings |
| Categories: | Poultry, Mexico |
| 8 | Chicken breast halves; skinned and boned | |
| 7 | oz | Green chilies; diced |
| 4 | oz | Monterey Jack cheese; cut into 8 strips |
| 2/3 | c | Finely ground dry bread crumbs |
| 1/2 | c | Parmesan cheese; grated |
| 1 1/2 | tb | Chili powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Pepper |
| 6 | tb | Butter; melted |
| H | ||
| TOMATO SAUCE | ||
| 32 | oz | Tomato sauce |
| 1/2 | ts | Ground cumin |
| 1/3 | c | Green onions; sliced |
| Salt and pepper to taste | ||
| Hot pepper sauce to taste |
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