KETO Friendly Mexican Chicken Kiev

A delicious and flavorful chicken breast with sauce.

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 pork panko**
1/2 cup finely grated/ground  Parmesan cheese
2 tablespoons chili powder
1/2 teaspoon sea salt or pink Himalayan salt
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 pork panko, 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.

I was cooking for two families, so I made 

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

Prepare the Mexican Tomato Sauce. Spoon on top of each serving. Makes 8 servings.

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

**I use Pork Panko crumbs to make this dish.
(Purchased on Amazon)

Nutritional info for 1 serving (with sauce): 
539.3 calories ~ 35.3 grams fat ~ 6 grams net carbs ~ 46.8 grams protein