Mexican Chicken Kiev Recipe

• 4 boneless chicken breasts
• 4 ounce. can whole chiles
• 2 ounce. Monterey Jack cheese
• 1/4 c. fine dry bread crumbs
• 2 tbsp. freshly grated Parmesan
• 1 teaspoon chili pwdr
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• 1/8 teaspoon pepper
• 2 ounce. butter

1. Cut breasts in halves horizontally, but not quite through to the opposite side, so they open like a book.
2. Flatten the butterflied breasts for even thickness.
3. Place a chili half on each breast and top with 1/4 of the cheese.
4. Fold breast over to close.
5. Combine rest of ingredients except butter.
6. Heat butter and place in a small bowl.
7. Dip each stuffed breast, first in butter, then in crumbs.
8. Place in baking dish and drizzle with remaining butter.
9. Cover and refrigerate4 hrs or possibly overnight.
10. 30 min before dinner preheat oven to 400 degrees and bake chicken uncovered for 20 min.
11. Serve immediately.

chicken breasts, whole chiles, cheese, bread crumbs, freshly grated parmesan, chili pwdr, salt, cumin, pepper, butter

Taken from cookeatshare.com/recipes/mexican-chicken-kiev-34050 (may not work)