Recipe - Mexican Style Chicken Kiev

8 Chicken breast halves
skinned and boned
7 ounce Can minced green chiles
4 ounce Monterey Jack cheese cut
in 8 strips
One half cup Fine dry bread crumbs
One fourth cup Grated Parmesan cheese
1 tablespoon Chili powder
One half teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Black pepper
Butter, melted
Tomato Sauce

Pound chicken pieces to about One fourth inch thickness. Put about 2 tablespoons
chiles and 1 Jack cheese strip in center of each chicken piece. Roll up and
tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt,
cumin and pepper. Dip each stuffed chicken in shallow bowl containing 6
tablespoons melted butter and roll in crumb mixture. Place chicken rolls,
seam side down, in oblong baking dish and drizzle with a little melted
butter. Cover and chill 4 hours or overnight. Bake uncovered at 400
degrees 20 minutes or until done. Serve with tomato Sauce.

Makes 8 servings.

Tomato Sauce

1 (1 pound) can tomato sauce One half teaspoon ground cumin 1/3 cup cut or sliced up green
onions salt, pepper Hot pepper sauce

Combine tomato sauce, cumin, and green onions in small saucepan. Season to
taste with salt, pepper and hot pepper sauce. Heat well.

Makes about 2 cups.

Sherri Posted By eastman@solstice.jpl.nasa.gov (Sherri Eastman) On
rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini