MEXICAN-STYLE CHICKEN KIEV
This is a recipe our whole family enjoys. I've shared it with friends, who tell me their teenage boys just love it.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-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). , 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. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Nutrition Facts :
MEXICAN CHICKEN KIEV
This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more! You have to use sliced green chilies, not chopped.
Provided by Erin Clifton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
- Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
- Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
- Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
- Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 11.4 g, Cholesterol 124.7 mg, Fat 22.5 g, Fiber 0.7 g, Protein 36.8 g, SaturatedFat 13.2 g, Sodium 684.2 mg, Sugar 1.2 g
MEXICAN-STYLE CHICKEN KIEV
A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.
Provided by yooper
Categories Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken to 1/4-in thickness.
- Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
- Fold in sides and ends; secure with a toothpick.
- In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
- Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
- Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
- Drizzle with remaining butter.
- Cover and refrigerate at least 4 hours.
- Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
- Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
- Bring to a boil over medium heat, cook and stir for 1 minute.
- Remove toothpicks from chicken and serve with sauce.
CHICKEN KIEV
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
- Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
MEXICAN CHICKEN KIEV
The type of salsa you use in this recipe will make all the difference if you like things mild or spicy. I love to use the green tomatillo salsa, along with some of the red to make this cheesy chicken dish look even more colorful. Garhish with lots of cilantro.
Provided by Geema
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Pound chicken breasts with a food mallet to make a thin cutlet.
- Top each breast with equal amounts of cheese, and chilies.
- Roll up and secure with toothpicks if needed.
- In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
- Roll the chicken in the crumbs, coating completely.
- Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
- Pour salsa over chicken and bake another 15 minutes, or until done.
- Serve with additional salsa and a little sour cream if desired.
Nutrition Facts : Calories 321.6, Fat 11.6, SaturatedFat 6.4, Cholesterol 95.3, Sodium 704.4, Carbohydrate 15.6, Fiber 1.9, Sugar 3.5, Protein 37.9
CHICKEN KIEV
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine Recipes European Eastern European Russian
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g
QUICK CHICKEN KIEV
"I make these pretty chicken breasts all the time and just love the taste," writes Dorothy LaCombe of Hamburg, New York. "Because they're microwaved, they're ready to serve in no time."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes. , Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick. , In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish. , Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired.
Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
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