One of my favorite recipes from more carnivorous days . . .
Mexican Chicken Kiev4 boneless chicken breast halves
1 can whole green (Ortega's are good) chilies (8 carb)
4 ounces Monterey Jack cheese, cut in 4 strips (zero carb)
1/4 cup Parmesan cheese, grated (1 carb)
1/2 bag pork rinds, pulverized
1 tablespoon chili powder
1/2 teaspoon Kosher or RealSalt
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon coarse ground pepper
8 tablespoons butter, melted
Pound chicken breasts to 1/4 inch thickness. Season with salt and pepper if desired.
Slice opening in the top of one whole chile to form a pocket. Place 1 strip of cheese inside. (Should be able to slide in from the top). Place 1 cheese-filled chile and in center of each chicken breast. Roll up and tuck ends under so cheese will not melt out. (Toothpick works well to secure it)
Combine pork rinds, Parmesan cheese, & seasonings.
Melt butter in a shallow dish in microwave. Dip chicken rolls in butter then roll in coating mixture. Place chicken rolls seam side down in a baking dish. Drizzle with the remaining melted butter over the chicken.
Cover & chill several hours or overnight if desired. (Not necessary but it sets the butter and chicken comes out juicier)
Bake uncovered in a 375 degree oven for 25 minutes or until done.
Four servings - 2.25 carbs per serving.
Serve with Doug and Umpa’s
Spanish Rice and Refried beans on the FTS Mexican Fiesta menu! Ole!
