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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (255g) Recipe makes 4 servings |
||
| Calories 332 | ||
| Calories from Fat 153 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 520mg | 21% | |
| Potassium 466mg | 13% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.3g | ||
| Protein 35.1g | 70% | |
Chicken Kiev Ole'
By: SweetsLady
Dec 8, 2007
Delicious Mexican twist on chicken kiev! Found in Southern Living but added my changes with or. Goes really well with Cheesy Salsa Rice.
SERVES 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 (4 1/2 ounce) can green chilies
- 2 ounces monterey jack cheese or jalapeno jack cheese, cut into 4 strips
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese or romano cheese, grated
- 1/2 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 dash pepper (to taste)
- 3 tablespoons butter or margarine, melted
- salsa
Directions
1
Put chicken in ziploc bag and flatten with meat mallet or rolling pin. Place chilies and cheese in middle of breast and roll up from short end; secure with toothpicks.2
Combine breadcrumbs, parmesan/romano, chili powder, cumin, salt, and pepper. Dip chicken rolls in melted butter then dredge in breadcrumbs. Place in greased 9x9 baking dish. Cover and chill for 8 hours to combine flavors.3
Bake at 400 for 30-45 minutes or until chicken is done; discard toothpicks. Serve with salsa.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: OutOfThyme
On Jun 21, 2008
We loved this! I added finely chopped black olives and used shredded Mexican cheese in place of the Monterey Jack cheese. Had along with Mexican Rice and we were smiling at the end of the meal!
From: pattikay in L.A.
On Mar 9, 2008
We really enjoyed this. It went together very easily - I used shredded cheddar and chopped jalapenos. The chicken was very moist and the flavor was wonderful. Thanks for sharing!
From: SusieQusie
On Jan 28, 2008
Fabulous chicken and easier than it looks! Scaled down for 2, I made as written but for using beaten egg whites instead of butter for dredging. My filling leaked out in a few places but so what. Definitely a dinner party worthy recipe! Thanks for sharing!
From: KLBoyle
On Jan 25, 2008
Very tasty! I used a combo of mozzerella and cheddar cheeses and it was great. It was also much easier to put together than I thought. Thanks for a great recipe!
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