Chili And Cheese Stuffed Chicken Breasts8 Reviews
“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!” - by Terri Ryker-Lloyd
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 297 cal
- 8.9 g
- 17.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 a..." See morend 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 delici..." See moreous, 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."
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