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Chili And Cheese Stuffed Chicken Breasts

By: Terri Ryker-Lloyd

"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!"

Rate/Review | Read Reviews (8)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breasts
2 cups cooked wild rice
1/2 cup roasted green chili, chopped
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
1 cup crushed corn flakes cereal
1 egg, beaten

Directions

Mix together rice, chili, cheese, onion, and cumin.
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.
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.
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.