Mexican Style Chicken Kiev
2 large boneless skinless chicken breast halves
1 can (4 ounces) chopped green chilies, drained
2 ounces Monterey Jack cheese, cut into 4 strips
1/4 cup fine dry bread crumbs
2 tablespoons grated parmesan cheese
3-1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/4 teaspoon pepper
Taco sauce optional
Directions: Flatten chicken to 1/4-in. thickness. Place 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. Spray chicken with Pam, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
Yield: 8 servings. Beth and I split a chicken breast half. A ¼ of a whole chicken breast produces the following nutritional facts
Taco sauce optional
Directions: Flatten chicken to 1/4-in. thickness. Place 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. Spray chicken with Pam, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
Yield: 8 servings. Beth and I split a chicken breast half. A ¼ of a whole chicken breast produces the following nutritional facts
Nutrition Facts
One serving: 1/2 chicken breast
Calories: 123
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 44 mg
Sodium: 201 mg
Carbohydrate: 3 g
Fiber: 0 g
Protein: 14 g
No comments:
Post a Comment