Mexican Style Chicken Kiev (los Angeles Times Recipe

Mexican Style Chicken Kiev (los Angeles Times Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
8: Chicken breast halves skinned and boned,
7 ounce: Can diced green chiles,
4 ounce: Monterey Jack cheese cut in 8 strips,
1/2 cup: Fine dry bread crumbs,
1/4 cup: Grated Parmesan cheese,
1 tbsp: Chili powder,
1/2 tsp: Salt,
1/4 tsp: Ground cumin,
1/4 tsp: Black pepper,
Butter, melted
Tomato Sauce,

Directions:

Pound chicken pieces to about 1/4 inch thickness. Put about 2
tablespoons chiles and 1 Jack cheese strip in center of each chicken
piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan
cheese, chili powder, salt, cumin and pepper. Dip each stuffed
chicken in shallow bowl containing 6 tablespoons melted butter and
roll in crumb mixture. Place chicken rolls, seam side down, in oblong
baking dish and drizzle with a little melted butter. Cover and chill
4 hours or overnight. Bake uncovered at 400 degrees 20 minutes or
until done. Serve with tomato Sauce.

Makes 8 servings.

Tomato Sauce

1 (1 pound) can tomato sauce 1/2 teaspoon ground cumin 1/3 cup sliced
green onions salt, pepper Hot pepper sauce

Combine tomato sauce, cumin, and green onions in small saucepan.
Season to taste with salt, pepper and hot pepper sauce. Heat well.

Makes about 2 cups.

Sherri Posted By eastman@solstice.jpl.nasa.gov (Sherri Eastman) On
rec.food.recipes or rec.food.cooking


Source from luhu.jp