Chili and Cheese Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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:
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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