Chili and Cheese Stuffed Chicken Breasts
"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."
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 (4 ounce) boneless skinless chicken breasts
- 2 cups cooked wild rice
- 1⁄2 cup roasted green chilies
- 1 cup cheddar cheese, shredded
- 1⁄4 cup green onion, chopped
- 1 teaspoon ground cumin
- salt
- ground black pepper
- 1 cup corn flakes
- 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.
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Reviews
-
That was awesome! Cheap, easy, and filling. I'm recommending this to everyone.
RECIPE SUBMITTED BY
<p>I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) <br /> <br />I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at<span style=color: #000000;> the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have!</span></p>
<p>Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).</p>
