Mexican-Style Chicken Kiev

Ingredients

• 4 large boneless skinless chicken breast halves

• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces monterey jack cheese, cut into 4 strips
• 1/4 cup fine dry breadcrumb
• 2 tablespoons grated parmesan cheese
• 3 1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 4 tablespoons butter or margarine, divided
• 1 cup picante sauce
• 1/2 cup cold water
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon granule

Directions

1. 1

   Pound chicken to 1/4-in thickness.

2. 2

   Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.

3. 3

   Fold in sides and ends; secure with a toothpick.

4. 4

   In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.

5. 5

   Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.

6. 6

   Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.

7. 7

   Drizzle with remaining butter.

8. 8

   Cover and refrigerate at least 4 hours.

9. 9

   Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.

10. 10

    Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.

11. 11

    Bring to a boil over medium heat, cook and stir for 1 minute.

12. 12

    Remove toothpicks from chicken and serve with sauce.