Mexican Chicken Kiev

It's Mexican! It's Russian! It's Chicken!

For Mexican Chicken Kiev you need:

8 skinless, boneless chicken breasts
1 Green pepper (or 2 chile peppers for more kick) cut into at least 8 strips
1 16 Oz. block package of Montery Jack cheese, cut into 8 strips (Original Recipe- 8 Oz.)
1/2 cup butter, melted
1 1/2 Cup italian-style seasoned bread crumbs (Original - 1 Cup)
2 Tablespoons Grated Parmesian Cheese (Original- 1 1/2 Tbs)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 Teaspoon ground pepper


Preheat oven to 400 degrees F.

Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.

Wrap the green pepper (or green chili pepper) strips around the cheese, then wrap the flattened chicken breasts around the pepper and cheese. Secure with uncooked spaghetti noodles (or toothpicks).

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper into a bowl. Melt butter into a second bowl.

Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts and then sprinkle with bread crumb mixture and any additional Parmesian cheese. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)

Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

Chicken Kiev can be served over rice or with rice pilaf as side.

Serves roughly 8.