Mexican Chicken Kiev

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Mexican Chicken Kiev – Kansas State Finalist in the 1972 National Chicken Cooking Contest.

Ingredients

  • 4 whole broiler-fryer chicken breasts, halved, boned and skinned
  • 1/4 cup butter or margarine
  • 1/4 cup sharp Old English cheese (from 5 oz jar)
  • 2 Tablespoons chopped green chilies
  • 2 teaspoons instant minced onion
  • 2 teaspoons Accent
  • 1 teaspoon salt
  • 1/4 cup flour
  • 2 eggs, beaten with 1 tablespoon water
  • 1 cup fine dry bread crumbs
  • 4-1/2 teaspoons taco seasoning mix
  • 3 cups corn oil
  • 4 to 5 cups shredded lettuce
  • 2 tomatoes, peeled and diced
  • 1/2 cup chopped pitted ripe olives
  • Bottled taco sauce, heated

Instructions

  1. Cream together butter and cheese; mix in chilies and onion. Freeze while preparing chicken. Place chicken breasts between 2 pieces of aluminum foil and pound to flatten. Sprinkle inside of each breast with Accent and salt. Divide cheese mixture into 8 portions and place one portion in center of each breast. Roll up, tucking in ends, and fasten with food picks. Dip chicken rolls in flour, then in beaten egg, then in bread crumbs mixed with taco seasoning mix. Chill rolls 1 hour.
  2. Pour corn oil into 3 quart saucepan; heat to 360 degrees F. Fry rolls 10-15 minutes, turning occasionally. To serve, remove picks and place rolls on bed of lettuce and tomatoes. Garnish with olives and serve with taco sauce.

Notes

Kansas state finalist in the 1972 National Chicken Cooking Contest.
Yield: Serves 8
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