Mexican Style Chicken Kiev

 Mexican Style Chicken Kiev with rice.

Ingredients:
8 chicken breasts
1 (7 ounce) can diced green chiles, divided into 8 portions
1/4 pound jack cheese, cut into 8 strips
1 cup fine dry bread crumbs (or 1/2 cup bread crumbs & 1/2 cup tortilla chip crumbs)
1/2 cup finely grated/ground  Parmesan cheese
2 tablespoons chili powder
1/2 teaspoon sea salt (optional)
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 sticks (1 cup) butter, melted

Mexican Tomato Sauce (recipe included)

Method:
Pound chicken pieces to about 1/4 inch thickness. Put chiles and jack cheese strips in center of each piece of chicken. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed piece of chicken in shallow bowl of melted butter and then roll in crumb mixture. Place seam side down in a greased 9 x 13 inch baking dish. Drizzle with a little melted butter. Cover and chill 4 hours or overnight.
Preheat oven to 400*. Bake uncovered for 20 to 25 minutes or until cooked. Prepare Mexican Tomato Sauce. Serve with rice.

I was cooking for two families, so I made 

1 1/2 times the recipe.  (12 Chicken rolls)

Mexican Tomato Sauce 

Ingredients:
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
salt & pepper
hot pepper sauce (optional)

Method:
In a small saucepan, combine tomato sauce, cumin, green onions. Add salt, pepper and hot sauce to taste. Simmer while chicken bakes.

Note: Here is another impressive dish that is delicious and simple to make! It has a nice flavor, but not a spiciness that burns your mouth.