Santa Fe Chicken Kiev
Indulge in the bold, Southwestern flavors of Santa Fe Chicken Kiev, a gourmet twist on the classic dish that’s perfect for a flavorful dinner. This recipe features tender chicken breasts stuffed with creamy pepper jack cheese, smoky roasted red peppers, and a zesty, spiced butter infused with cumin, chili powder, and fresh cilantro. Encased in a crispy, golden panko breadcrumb coating, each roll is pan-fried to perfection, delivering a satisfying crunch followed by a gooey, melty center. This dish pairs beautifully with rice or a fresh green salad and is sure to impress at any dinner table. Perfect for fans of Tex-Mex cuisine, Santa Fe Chicken Kiev strikes the perfect balance of crispy, creamy, spicy, and savory in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 sticks (about 1 ounce each) pepper jack cheese
- 4 strips (jarred or homemade) roasted red peppers
- 2 tablespoons cilantro, finely chopped
- 4 tablespoons butter, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large, beaten eggs
- 1.5 cups panko breadcrumbs
- 2 cups (for frying, or as needed) vegetable oil
Instructions
Start by preparing the filling: In a small bowl, combine the softened butter, chopped cilantro, ground cumin, chili powder, salt, and black pepper. Mix until smooth and well combined.
Butterfly each chicken breast by slicing it horizontally, ensuring not to cut all the way through. Open it like a book and gently pound it to an even thickness, about 1/4 inch, using a meat mallet or rolling pin.
Place a stick of pepper jack cheese and a strip of roasted red pepper in the center of each chicken breast. Add about 1 tablespoon of the seasoned butter mixture on top.
Carefully fold the sides of the chicken over the filling, then roll it tightly from one end to the other, forming a compact roll. Secure with toothpicks if necessary.
Set up a breading station with three shallow dishes: Place the flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.
Dredge each chicken roll in the flour, ensuring it is evenly coated. Dip it into the beaten eggs, then roll it in the panko breadcrumbs, pressing gently so the coating adheres well.
Refrigerate the breaded chicken rolls for at least 30 minutes to help them hold their shape during cooking.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Carefully lower each chicken roll into the hot oil and fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Remove toothpicks, if used, and serve immediately. Garnish with additional chopped cilantro if desired. Enjoy your Santa Fe Chicken Kiev with a side of rice or a fresh salad!
Nutrition Facts
Calories |
6453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.2 g | 686% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.1 g | ||
| Protein | 281.1 g | 562% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1030 mg | 79% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2242 mg | 48% | |
*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.
