Mexican Style Chicken Kiev

On this page is a complete menu for a delicious Mexican dinner. The original recipe came from the Los Angeles Times but has been modified over the years. You can just make the chicken alone and serve it with your own side dishes. In fact, you can just use the seasonings and bake the chicken without the cheese in the middle for an easy weekday meal.

What You Need

8 chicken breast halves
1 7-ounce can diced green chiles divided into 8 portions
1/4 pound jack cheese cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
4 tablespoons butter, melted
Tomato Sauce (recipe follows)

Here's How

Pound chicken pieces to about 1/4 inch thickness. Put chiles and 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 of 4 tablespoons melted butter and roll in crumb mixture.

Place chicken, 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 30 to 40 minutes or until done. Serve with Tomato Sauce, if desired. Makes 8 servings.

Tomato Sauce

1 15 ounce can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
Salt, pepper
Hot pepper sauce

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

Jicama in Mustard Sauce

1 medium jicama
Juice of 1 large lemon
1 1/2 teaspoons Dijon-style mustard
1 cup whipping cream
Salt, pepper
1 5-ounce jar capers drained and rinsed
Salad greens

Peel jicama and shred or cut into julienne strips. Sprinkle with lemon juice, tossing to coat. Combine mustard and cream and season to taste with salt and pepper. Pour over jicama and toss to cover evenly. Refrigerate. At serving time, add capers and toss well. Serve on salad greens. Makes 4 servings.

Corn and Green Pepper Sauté

3 cups cut corn
3 tablespoons butter or margarine
1/4 cup whipping cream
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/2 cup diced green pepper

Cook corn in butter 5 minutes or until lightly browned. Add cream, celery and garlic salts, pepper to taste and green pepper. Heat to serving temperature. Serves 6.

Note: Simplify! Use a bag of frozen Birds Eye™ Steamfresh™ Southwestern Corn. It's ready in about 5 minutes from the microwave! No mess. No pans to wash!

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