Mexican Chicken Kiev

01Method

1. 1

   Place one chicken breast between two sheets of wax paper and pound it from the center outward with a meat mallet until flat and rectangular. Repeat for all remaining breasts.

2. 2

   Wrap each green chile strip around a slice of cheese, then enclose the chile-cheese bundle inside a flattened chicken breast. Fasten shut with toothpicks or dry spaghetti noodles.

3. 3

   In a bowl, mix together the bread crumbs, Parmesan cheese, salt, cumin, and black pepper until combined.

4. 4

   Dip each stuffed chicken piece in the melted butter, then roll it in the bread crumb mixture to coat. Arrange the pieces in a 13×9 inch baking dish with space between them. Drizzle any remaining butter over the top. Refrigerate for 1 hour before baking, or freeze for later use (add 5–10 minutes to baking time if frozen).

5. 5

   Bake in an oven preheated to 400°F (200°C) for 25 to 30 minutes, until the chicken is fully cooked through and the juices run clear.