Chili And Cheese Stuffed Chicken Breasts Recipe -
Chili And Cheese Stuffed Chicken Breasts Recipe

Chili And Cheese Stuffed Chicken Breasts

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"This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Mix together rice, chili, cheese, onion, and cumin.
  2. Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
  3. Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
  4. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2007

I thought this recipe was rather tasty, however I added a few modifications to spice it up a bit. Instead of using wild rice and plain cheddar cheese, I used the instant, microwaveable Mexican rice and Mexican blend cheese for the filling. Likewise, I added a little chili powder and salsa to the filling to give it a little more of a kick. Finally, instead of potato flakes or corn flakes, I coated the stuffed breasts in bread crumbs mixed with a little taco seasoning (from the packets you can buy at grocery stores). My family and I really enjoyed it!

Most Helpful Critical Review
Feb 23, 2007

This was ok. I liked it pretty well because the side dishes I made were flavorful and moist. I had some plainer side dishes for the BF and he didn't think this was very good. He said the insides were dry. I didn't use as many chicken breasts so we only had 2 for the filling. I used the leftover filling as a side dish (see pic). I would add some chili powder. For the roasted chili I held a jalapeno over the burner to roast and then I deseeded it and chopped. Perhaps next time I will add a tad of cream cheese to the filling and make spicier. Though, I don't know if I"ll make this again.


14 Ratings

May 17, 2003

I prepared it with the potato flakes in a convection oven, however, that made it taste "pasty". I also baked it longer, for it did not turn brown. I used Harvest Rice with veggies, and it was delicious, but perhaps more cheese could be added. But my husband truly liked it, and stated I could make it again. Next time I will use some olive oil with herbs to coat the outside. Thank you so much.

Aug 14, 2004

This is a very good recipie. I whould NEVER use Corn Flakes though. They are too sweet. I suggest using saltine crackers. I found that reheating in the mircowave doesn't work well. A little oil and a frying pan will reheat it well and not cause the crackers to get soggy.

Mar 21, 2004

This was a wonderful recipe, although I had to change it because I didn't have some of the ingredients. I used a canned wild rice, I used Jalapeno's from a jar about 1./12 tblsps, I used curry powder instead of cummin and coated it with Parmesan. This will be a keeper for me, I am going to try it with pork chops.

Oct 22, 2006

I was disappointed by the high rating for this. However, my friend liked it and kept the recipe. I found it waaay bland. I think it could be good as a base to work off of though. It just needs something to give it a kick.

Oct 05, 2009

This was my first time ever doing a stuffed chicken recipe and this was a good one to start with. I didn't have wild rice so I used white rice. Using the wild would have made it even better than it already was!

Oct 05, 2005

This was really good! I used breadcrumbs rather than corn flakes - but didn't turn out so great. I'll try the corn flakes or saltines next time. My beau thought it sounded weird with the rice - but really enjoyed it. I only made 2 breasts, but the same amount of the rice mixture - stuffed the breasts heavily and we ate the rest as a "side dish".


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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