Mexican Chicken Kiev

Recipe View Prepare the Chicken: Place 1 chicken breast between two sheets of wax paper or plastic wrap. Using a meat mallet, pound the chicken from the center outwards until it's flattened to about 1/4-inch thickness and has a rectangular shape. Repeat with the remaining chicken breasts. (15 minutes)

Recipe View Assemble the Kievs: Take the green chili strips and wrap them around each slice of Monterey Jack cheese. Place a cheese and chili bundle in the center of each flattened chicken breast. Carefully wrap the chicken around the filling, ensuring it is completely enclosed. Secure the seams with toothpicks or uncooked spaghetti noodles to prevent the cheese from escaping during baking. (20 minutes)

Recipe View Prepare the Breadcrumb Mixture: In a shallow dish, combine the Italian-style seasoned bread crumbs, grated Parmesan cheese, salt, ground cumin, and ground black pepper. Mix well to ensure even distribution of the spices. (5 minutes)

Recipe View Coat and Chill: Dip each secured chicken breast in the melted butter, allowing any excess to drip off. Then, dredge the buttered chicken in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well. Place the coated chicken breasts in a 13x9 inch baking dish, making sure they are not overcrowded. Drizzle any remaining melted butter evenly over the chicken breasts. Refrigerate for at least 1 hour. This helps the chicken hold its shape and prevents the cheese from melting out too quickly. Alternatively, you can freeze them at this stage for future baking, just remember to increase the baking time. (1 hour +)

Recipe View Bake: Preheat your oven to 400 degrees F (200 degrees C). Bake the chicken breasts for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C). If baking from frozen, add an additional 5 to 10 minutes to the baking time. (25-35 minutes)