Mexican Style Chicken Kiev Recipe

• 4 (12 ounce. each) whole chicken breasts, halved, skinned, and boned
• 1 (7 ounce.) can whole green chilies
• 1/4 pound Jack cheese
• 1/2 c. fine dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 teaspoon chili pwdr
• 1/2 teaspoon garlic pwdr or possibly garlic salt
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 6 tbsp. butter, melted
• Spicy Tomato Sauce

1. Lb.
2. the chicken breasts between pcs of waxed paper till each is about 1/4 inch thick.
3. Slit the green chilies in half lengthwise and remove the seeds, if you like; then cut into 8 pcs.
4. Cut the cheese into 8 fingers about 1/2 and 1 1/2 inches long.
5. Also combine crumbs, Parmesan, chili pwdr, garlic salt, cumin, and pepper.
6. Lay a piece of green chili and a slice of cheese of Jack cheese on each of the chicken pcs.
7. Roll up to enclose the filling; tuck ends under.
8. Dip bundles into melted butter, drain briefly, and roll in the crumb mix to coat proportionately.
9. Place bundles seam side down, without sides touching, in 9 x 13 inch baking dish.
10. Drizzle remaining butter over all and refrigerateat least 4 hrs or possibly overnight.
11. To serve, uncover and bake at 400 degrees for 20 min or possibly till chicken is no longer pink when slashed.
12. Transfer to a serving plate; pass sauce.
13. Serves 8.

chicken breasts, green chilies, cheese, bread crumbs, parmesan cheese, chili pwdr, garlic, cumin, black pepper, butter, tomato sauce

Taken from cookeatshare.com/recipes/mexican-style-chicken-kiev-34476 (may not work)