MEXICAN-STYLE CHICKEN KIEV
This is a recipe our whole family enjoys. I've shared it with friends, who tell me their teenage boys just love it.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary). , In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Nutrition Facts :
CHICKEN KIEV
Steps:
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
- Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
- Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
- Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
- Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
MEXICAN CHICKEN KIEV
This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more! You have to use sliced green chilies, not chopped.
Provided by Erin Clifton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- 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 chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
- Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
- 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. 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.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 11.4 g, Cholesterol 124.7 mg, Fat 22.5 g, Fiber 0.7 g, Protein 36.8 g, SaturatedFat 13.2 g, Sodium 684.2 mg, Sugar 1.2 g
MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
MEXICAN CHICKEN CASSEROLE
Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best.
Provided by kathrynd45
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
- Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
- Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
- Spread the chicken mixture over the tortillas.
- Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
- Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.
Nutrition Facts : Calories 414 calories, Carbohydrate 29.5 g, Cholesterol 70.3 mg, Fat 22.4 g, Fiber 1.7 g, Protein 23.5 g, SaturatedFat 10.5 g, Sodium 1597.9 mg, Sugar 5.7 g
MEXICAN CHICKEN CASSEROLE
This Mexican chicken casserole is full of the flavors I love. Chicken, peppers, and corn tortillas work so well here!
Provided by Karly Campbell
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat a medium skillet over medium heat and melt the butter.
- Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
- Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
- Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
- Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
- Top with half of the cheddar and the remaining soup mixture.
- Top with the remaining tortillas and cheddar.
- Bake for 20 minutes.
- Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 328 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
QUICK CHICKEN KIEV
"I make these pretty chicken breasts all the time and just love the taste," writes Dorothy LaCombe of Hamburg, New York. "Because they're microwaved, they're ready to serve in no time."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes. , Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick. , In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish. , Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired.
Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
MEXICAN CHICKEN CASSEROLE
Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
- Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
MEXICAN CHICKEN CASSEROLE
Mexican Chicken Casserole is one of our favorite dinners, with layers of tortilla chips, creamy chicken, salsa, beans, and cheese!
Provided by Kristin Maxwell
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees and prepare an 8" square or round dish.
- Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
- Add black beans and green chiles and heat through.
- Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
- Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.
Nutrition Facts : Calories 567 kcal, Carbohydrate 25 g, Protein 42 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 918 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MEXICAN CHICKEN CASSEROLE
Mexican Chicken Casserole - With lean chicken, healthy veggies, and perfectly balanced zesty flavor... this one pan meal will definitely be making a regular dinner time appearance!
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
- Spray cooking spray in the bottom of a 9x13 pan.
- Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
- Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
- Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 8-9 ounces, Sodium 997 milligrams sodium, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MEXICAN-STYLE CHICKEN KIEV
A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.
Provided by yooper
Categories Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken to 1/4-in thickness.
- Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
- Fold in sides and ends; secure with a toothpick.
- In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
- Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
- Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
- Drizzle with remaining butter.
- Cover and refrigerate at least 4 hours.
- Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
- Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
- Bring to a boil over medium heat, cook and stir for 1 minute.
- Remove toothpicks from chicken and serve with sauce.
MEXICAN CHICKEN KIEV
A good friend shared this recipe with me. It's a little time consuming, but a lot of the preparation can be done ahead of time -- and don't we all love that!
Provided by Bobbie
Categories Poultry
Time 1h30m
Yield 8 pieces
Number Of Ingredients 23
Steps:
- Chicken:.
- Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks.
- Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight.
- Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through.
- Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken.
- SPICY TOMATO SAUCE:.
- Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes.
- Stir in remaining ingredients except parsley. Cover and simmer 45 minutes.
- Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving.
- Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices.
- PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME.
MEXICAN CHICKEN KIEV
I made this for my now husband while we were dating, he still requests it.
Provided by Brandi Kirkpatrick
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. Flatten chicken to ¼-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-½-in. x ½-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary).
- 2. In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.
CHICKEN KIEV OLE'
Delicious Mexican twist on chicken kiev! Found in Southern Living but added my changes with or. Goes really well with recipe #161522.
Provided by SweetsLady
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Bake at 400 for 30-45 minutes or until chicken is done; discard toothpicks. Serve with salsa.
Nutrition Facts : Calories 332.1, Fat 17.1, SaturatedFat 9.9, Cholesterol 110.2, Sodium 520.8, Carbohydrate 8.8, Fiber 1.1, Sugar 2.3, Protein 35.1
MEXICAN CHICKEN KIEV
The type of salsa you use in this recipe will make all the difference if you like things mild or spicy. I love to use the green tomatillo salsa, along with some of the red to make this cheesy chicken dish look even more colorful. Garhish with lots of cilantro.
Provided by Geema
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Pound chicken breasts with a food mallet to make a thin cutlet.
- Top each breast with equal amounts of cheese, and chilies.
- Roll up and secure with toothpicks if needed.
- In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
- Roll the chicken in the crumbs, coating completely.
- Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
- Pour salsa over chicken and bake another 15 minutes, or until done.
- Serve with additional salsa and a little sour cream if desired.
Nutrition Facts : Calories 321.6, Fat 11.6, SaturatedFat 6.4, Cholesterol 95.3, Sodium 704.4, Carbohydrate 15.6, Fiber 1.9, Sugar 3.5, Protein 37.9
CHICKEN KIEV
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine Recipes European Eastern European Russian
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g
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