Well, I never said geography was my best subject! But I love the idea of turning the traditional Chicken Kiev into a more modern and flavorful meal that will appeal to the old and the new cuisines. You can, of course, use your own salsa with this chicken, but give the Sauce Picante a try…it’s flavors work well with the chilies and cheese in the chicken.
Mexican Chicken Kiev
- 4 boneless, skinless chicken breast halves
- 2 oz. can diced chilies
- 1/2 lb. Jack cheese, cut in strips (the length of the chicken)
- 1/4 cup Panko crumbs (or unseasoned, dry bread crumbs)
- 2 Tbsp. grated Parmesan cheese
- 2 tsp. taco seasoning mix
- 1 1/2 tsp. chili powder
- 1/8 tsp. ground cumin
- 1/4 cup milk
- 1 Tbsp. olive oil
Lay chilies and Jack cheese strip in center of each chicken breast (underside); roll up and tuck in ends. Secure with toothpicks.
In pie plate, combine Panko or bread crumbs, Parmesan cheese, seasoning mix, chili, powder, salt and cumin. Moisten chicken with milk, then roll in seasoned crumb mixture until well coated on all sides.
Place seam side down on sprayed, rimmed baking sheet; cover and chill for 4 hours in refrigerator. Bake, uncovered, in 400F oven for 25 minutes. Serve with Picante Sauce.
- 1 8 oz. can tomato sauce
- 1/4 tsp. cumin
- 1/4 cup sliced, green onions
- Salt & freshly ground pepper, to taste
- Few drops red Tabasco sauce, to taste
Mix all ingredients and chill. Serve with Mexican Chicken Kiev.