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Mexican-Style Chicken Kiev

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“A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.”
4hrs 25mins

Ingredients Nutrition


  1. Pound chicken to 1/4-in thickness.
  2. Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
  3. Fold in sides and ends; secure with a toothpick.
  4. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
  5. Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
  6. Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
  7. Drizzle with remaining butter.
  8. Cover and refrigerate at least 4 hours.
  9. Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
  10. Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
  11. Bring to a boil over medium heat, cook and stir for 1 minute.
  12. Remove toothpicks from chicken and serve with sauce.

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