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Mexican-Style Chicken Kiev

8 chicken breast halves (skinned and boned)
1 (7 ounce) can diced green chiles
4 ounces Monterey Jack cheese cut in 8 strips
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 Tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
butter, melted
Tomato Sauce

Pound chicken pieces to about 1/4 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
1/2 teaspoon ground cumin
1/3 cup sliced 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.


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