Chili And Cheese Stuffed Chicken Breasts

4.1
(15)
9 Reviews
4 Photos

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!

Submitted by Terri Ryker-Lloyd
Updated on July 14, 2022
4
4
Servings:
6
Yield:
6 servings
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Ingredients

  • 6 skinless, boneless chicken breasts

  • 2 cups cooked wild rice

  • ½ cup roasted green chili, chopped

  • 1 cup shredded Cheddar cheese

  • ¼ 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

  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.

Nutrition Facts (per serving)

298 Calories
9g Fat
18g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 298
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 119mg 40%
Sodium 243mg 11%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 36g 72%
Vitamin C 35mg 38%
Calcium 164mg 13%
Iron 3mg 18%
Potassium 451mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.