Cheesy Stuffed Chicken Breasts

This is a chicken Kiev with a Tex-Mex accent. Boneless chicken breasts get pounded flat, rolled around a generous pile of Monterey Jack and oregano, and sealed in a chili-spiked cornmeal crust. Pan-browned first, then baked through, so the outside stays crackling crisp while the middle turns to a molten pocket of cheese.

Pound the cutlets thin but watch for holes. Any tears and the cheese leaks out the moment it melts in the oven. Working between two sheets of waxed paper helps the meat move evenly and keeps your mallet from sticking.

Chilling the coated rolls for at least an hour before frying is not optional. The rest lets the egg-cornmeal coat set against the flour, which means it stays on the chicken instead of falling off in the oil.

The chili-cornmeal crust is the Southwestern signature. Straight cornmeal gives you a coarse, craggy crunch closer to fried fish tacos than standard chicken parm. Chili powder turns it orange and smoky.

Fry hot and fast, just to set the crust, then finish in the oven so the chicken cooks through without the crust burning.

Pro Tips

• Use freshly grated cheese, not pre-shredded. Anti-caking agents on bagged cheese keep it from melting into a smooth pocket.
• Toothpicks or kitchen twine hold the rolls closed during frying. Pull them out after baking, before plating.
• Heat the oil to 350°F (175°C) for an even browning. Too cool and the cornmeal crust goes greasy.
• Pierce with a thin knife to check doneness. Juices should run clear, not pink.

Variations

• Stuff with pepper jack and a slice of canned green chile for extra heat.
• Swap oregano for fresh cilantro and a spoon of adobo sauce from chipotles for a smoky version.
• Serve with a simple avocado crema instead of guacamole for a lighter finish.