Family Recipe Friday: Mom's Mexican-Style Chicken Kiev

My beautiful Mom!

In honor of Mother's Day, I'd like to share with you all one of my favorite recipes from my mom, Rebecca Elizabeth Bartram Brittain Santos. I can't remember when she started making this delicacy, but I think it might have been when I was a teenager. It's super easy to make and it tastes amazing.

Mexican-Style Chicken Kiev

·      8 chicken breast halves, skinned and boned

·      1 7-oz. can diced green chiles

·      4 oz. Monterey Jack cheese (I like to use Pepper Jack for a little extra kick), cut into 8 strips

·      1 cup fine dry bread crumbs

·      ½ cup grated Parmesan cheese

·      2 Tbls. chili powder

·      1 tsp. salt

·      ½ tsp. ground cumin

·      ½ tsp. black pepper

·      Butter, melted

Pound chicken pieces to about ¼-inch thickness. Put about 2 tablespoons chiles and one Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine breadcrumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken in shallow bowl containing 6 to 8 tablespoons melted butter and roll in crumb mixture. Place rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill for four (4) hours or overnight. Bake uncovered at 400 degrees for 20 minutes or until done.

Makes 8 servings.