*  Exported from  MasterCook  *

                        Mexican-Style Chicken Kiev

Recipe By     : The Los Angeles Times (C) 1992
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken Breasts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken breast halves -- skinned
                        - and boned
   7      oz            Canned diced green chiles
   4      oz            Monterey Jack cheese -- cut in 8
                        - strips
     1/2  c             Fine dry bread crumbs
     1/4  c             Parmesan cheese -- grated
   1      tb            Chili powder
     1/2  ts            Salt
     1/4  ts            Ground cumin
     1/4  ts            Black pepper
                        Butter -- melted
                        Tomato Sauce:
   1      lb            Can tomato sauce
     1/2  ts            Ground cumin
     1/3  c             Green onions -- sliced
                        Salt -- pepper
                        Hot pepper sauce

Pound chicken pieces to about 1/4" thickness. Put about 2 tb 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 1/4 ts pepper. Dip each stuffed chicken piece in
shallow bowl containing 6 tb 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 F for 20 minutes or until done.

To Make Sauce:

Combine tomato sauce, 1/2 ts cumin, and green onions in small
saucepan. Season to taste with salt, pepper and hot pepper sauce.
Heat well. Serve chicken with sauce.


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