Mexican Chicken Kiev

Elevate your dinner game with this bold and flavorful Mexican Chicken Kiev, a zesty twist on the classic dish that's bursting with Latin-inspired flair! Succulent chicken breasts are stuffed with a luscious compound butter infused with garlic, jalapeño, smoky paprika, and fresh cilantro, along with gooey sharp cheddar cheese for a rich and spicy core. Coated in a golden, crispy panko crust and shallow-fried to perfection before finishing in the oven, this recipe delivers a perfect balance of crunch and juiciness in every bite. Ready in under an hour, it's an irresistible fusion of comfort food and Mexican spice that’s perfect for impressing your guests or treating your family. Serve with vibrant Mexican rice or a crisp side salad to complete this crowd-pleasing feast. Keywords: Mexican Chicken Kiev, spicy chicken recipe, stuffed chicken, crispy chicken, Latin-inspired dinner, easy family meals.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 100 grams unsalted butter
• 2 cloves garlic, minced
• 1 piece jalapeño, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 100 grams sharp cheddar cheese, shredded
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup all-purpose flour
• 2 pieces eggs, beaten
• 2 cups panko breadcrumbs
• 500 milliliters vegetable oil, for frying
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a small bowl, mix the softened butter with minced garlic, chopped jalapeño, cilantro, smoked paprika, ground cumin, salt, and black pepper. Combine thoroughly, then form the mixture into 4 small logs. Place the logs onto a plate and freeze for 15 minutes to firm up.

Step 3

Using a sharp knife, carefully create a pocket in each chicken breast by slicing into the side without cutting all the way through.

Step 4

Stuff each pocket with one butter log and a generous pinch of shredded cheddar cheese. Close the opening by securely pinching or using toothpicks to seal the edges.

Step 5

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 6

Season the flour with a bit of salt and pepper, then dredge each stuffed chicken breast in the flour, followed by the eggs, and finally the panko breadcrumbs. Press gently to coat evenly.

Step 7

In a large skillet, heat vegetable oil over medium-high heat. Carefully shallow-fry each chicken breast for 2-3 minutes per side, or until golden brown. Do not overcook; the chicken will finish cooking in the oven.

Step 8

Transfer the browned chicken breasts to a baking sheet and bake in the preheated oven for 15-18 minutes to ensure they are fully cooked (internal temperature of 74°C or 165°F).

Step 9

Remove the chicken from the oven and let rest for 5 minutes before serving. Remember to remove toothpicks if used.

Step 10

Serve hot, garnished with extra chopped cilantro or a squeeze of lime, alongside a side of Mexican rice or a fresh salad.

Nutrition Facts

Serving size	1760.9 grams (1760.9g)

Amount per serving	% Daily Value*
Calories	7694

Total Fat 658.50g	844%
Saturated Fat 151.70g	758%
Polyunsaturated Fat NaNg
Cholesterol 1290mg	430%
Sodium 4361mg	190%
Total Carbohydrate 183.10g	67%
Dietary Fiber 9.30g	33%
Total Sugars 8.80g
Protein 281.70g	563%

Vitamin D 108IU	542%
Calcium 966mg	74%
Iron 22mg	124%
Potassium 2374mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.1%

Protein: 14.5%

Carbs: 9.4%