Ingredients
6
6 servings
- •6 skinless, boneless chicken breasts
- •2 cups cooked wild rice
- •0.5 cup roasted green chili, chopped
- •1 cup shredded Cheddar cheese
- •0.25 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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 298
- Carbohydrate: 18g
- Fat: 9g
- Fiber: 1g
- Protein: 36g
- Sugar: 2g
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