8 chicken breast halves, skinned and boned
7 oz green chilies, diced
4 oz monterey jack cheese, cut into 8 strips
2/3 cup finely ground dry bread crumbs
1/2 cup parmesan cheese, grated
1 1/2 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
6 tbsp butter, melted
1 h
1 tomato sauce
32 oz tomato sauce
1/2 tsp ground cumin
1/3 cup green onions, sliced
1 salt and pepper to taste
1 hot pepper sauce to taste
Directions
Flatten chicken breasts between waxed paper. Put about 2 tablespoons
chilies and 1 cheese strip in center of each chicken piece. Roll up
and tuck ends under.
Combine remaining ingredients, except butter, to make crumb
mixture. Dip each stuffed chicken to shallow bowl containing melted
butter and roll in crumb mixture.
Place chicken rolls seam side down in oblong baking dish. Cover and
chill 4 hours or overnight.
Preheat oven to 400 degrees. Bake uncovered for 20 minutes or until
done.
Prepare Tomato Sauce: Combine all ingredients in a pan and heat
well. Pour heated Tomato Sauce over chicken.
From California Sizzles by the Jr League of Pasadena, Inc. received
from Susan Sparks in the Oct '94 swap on Delphi.
Formatted for MM by Pegg Seevers 11/09/94 Submitted By BETTY CROCKER'S
HAMBURGER COOKBOOK, CIRCA 1977.
Servings: 6 servings
Mexican Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Russian
The History of Recipes
We are able to read the history of meal recipes way back into distant history, certainly as far as pharonic Egypt, and possibly even further. Interesting though that is, generally, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move on, there were a couple of cookery books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food cooked for the rich people of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as basil and coriander. The introduction of these new culinary ideas caused an increase in recipe books, many of which still exist in academic collections. During the next few centuries, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. By the advent of the 20th century, cookery publications were highly popular as a result of better eduction, more spare time and having more money to spend. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Mexican Chicken Kiev recipe.
