Mexican Chicken Kiev

O my am I a good cook! I was seriously so big-headed after I made this meal, it was delicious! The best part being that it was absolutely a piece of cake! Seriously! It was absolutely PACKED with flavor and both of us devoured every last bite. The creamy cheese in the middle with a kick, the perfect panko mixture on the outside...o man! My mouth is watering as I type!

Mexican Chicken Kiev

Printable Version

2 boneless chicken breast halves
5 oz. diced green chilies, pureed
1 cup colby jack cheese, shredded
1/4 cup fine bread crumbs (I used whole wheat panko)
1/8 cup Parmesan cheese, grated
3/4 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper

1 egg
2 tablespoons butter, melted

Pound chicken breasts to 1/4 inch thickness.

Combine chilies and cheese and place in the center of each chicken piece. (Sprinkle with small amounts of chili powder, cumin, and salt if desired.)

Roll up and secure ends with a toothpick.

Crack egg in one dish. Combine bread crumbs, Parmesan cheese, & seasonings. Dip chicken rolls in egg & roll in bread crumb mixture. Place chicken rolls seam side down in a baking dish. Melt 2 Tbs. butter and drizzle over the top of chicken.

Bake uncovered in a 400 degree oven for 20 minutes.

Serves 2.

Adapted from All that Splatters