Chili And Cheese Stuffed Chicken Breasts

Chili And Cheese Stuffed Chicken Breasts

Terri Ryker-Lloyd 0

"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 {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 9

  1. 14 Ratings


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!


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.


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.