Mexican Chicken Kiev

Brandi Kirkpatrick


I made this for my now husband while we were dating, he still requests it.


★★★★★ 2 votes

20 Min
30 Min


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  • 8
    boneless skinless chicken breast halves
  • 2
    cans (4 ounces each) whole green chilies, drained
  • 1
    block (4 ounces) monterey jack cheese
  • 1/2 c
    dry bread crumbs
  • 1/4 c
    grated parmesan cheese
  • 2 tsp
    chili powder
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
  • 2 Tbsp
    butter or margarine, melted
  • ·
    taco sauce, optional

How to Make Mexican Chicken Kiev


  1. Flatten chicken to ¼-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-½-in. x ½-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary).
  2. In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.

Printable Recipe Card

About Mexican Chicken Kiev

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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