| Mexican-Style Chicken Kiev (Los Angeles Times California Cookbook) 8 chicken breast halves (skinned and boned) 1 (7 ounce) can diced green chiles 4 ounces Monterey Jack cheese cut in 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 ground cumin 1/4 teaspoon black pepper butter, melted Tomato Sauce 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 |
© Ammas., all rights reserved.
Style Chicken Kiev
In case you missed...
Some other recent posts by Ammas
© 1998-2008 Copyright Sulekha.com Connecting Indians Worldwide, All Rights Reserved.
Recommend