in article , Margaret Suran at
lid wrote on 8/29/04 10:06 AM:

>
>
> Rick & Cyndi wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>
>>> http://www.nydailynews.com/08-30-200...p-194642c.html
>>> =======
>>
>>
>> Hmmm... don't know how Victor will feel but I thought the article was
>> interesting and the recipe sounded quite tasty. I have to admit that I
>> would feel the necessity to add some bacon to the rice... LOL Sometimes
>> I just can't leave a recipe alone.
>>
>> Cyndi
>>
>>
> You do not know Bubba, do you?
>

Well, I certainly wouldn't call it Mexican Chicken Kiev!
I think that is what would get under Victor's skin. Mine too, actually.
But it looks like a delicious recipe on it's own merits.

I would call it "MexiCali Chicken Rolls" or "MexiCali Stuffed Chicken
Breasts" or something like that.
It's actually just borrowing the technique of chicken kiev and varying the
stuffing ingredients. Chicken Kiev is chicken breast rolled around herbed
butter, coated in bread crumbs and fried.

This calls for cheese and chilies as the stuffing, then baking after the
seasoned bread crumb coating.

It's actually closer to Chicken Cordon Bleu (but without the ham) than it is
to Chicken Kiev.

Whatever you call it, it sounds great and I think it's something I will make
for my friend who loves Mexican food next time he comes over.