• 4 whole boneless, skinless chicken breasts (12-oz. ea.)
  • 1 can whole green chilies (7-oz.)
  • 1/4 lb. Monterey Jack cheese
  • 1/2 c. fine dry bread crumbs
  • 1/4 c. Parmesan cheese, grated
  • 1 tsp. chili powder
  • 1/2 tsp. garlic salt
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 6 Tbsp. butter or margarine, melted
  • Spicy Tomato Sauce (recipe follows)

Halve the chicken breasts; then pound the chicken pieces between pieces of waxed paper until each is about 1/4 inch thick. Slit the green chilis in half lenghtwise and remove the seeds, if desired, then cut into eight equal pieces. Cut the cheese into eight fingers – approximately 1/2 inch thick and 1 1/2 inches long. Combne bread crumbs, Parmesan cheese, chili powder, garlic, salt, cumin and pepper in a shallow dish or pie pan. Lay pieces of green chili and a finger of jack cheese on each of the chicken pieces. Roll up to enclose filling; tuck ends under. Dip the bundles into melted butter. Allow excess butter to drip off, then roll in the bread crumb mixture, coating evenly. Place bundles, seam side down, in 9×13 baking dish. When all bundles are in dish, drizzle remaining butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink and juices run clear.

Spicy Tomato Sauce:

  • 1 can tomato sauce (15-oz.)
  • 1/2 tsp. ground cumin
  • 1/3 c. green onion, sliced
  • salt and pepper to taste
  • liquid hot pepper seasoning, to taste

Heat tomato sauce and seasonings. Serve with baked Mexican Chicken Kiev.