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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together rice, chili, cheese, onion, and cumin.

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  • 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.

Nutrition Facts

297 calories; 8.9 g total fat; 119 mg cholesterol; 243 mg sodium. 17.7 g carbohydrates; 35.9 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2007
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! Read More
(17)

Most helpful critical review

Rating: 3 stars
02/23/2007
This was ok. I liked it pretty well because the side dishes I made were flavorful and moist. I had some plainer side dishes for the BF and he didn't think this was very good. He said the insides were dry. I didn't use as many chicken breasts so we only had 2 for the filling. I used the leftover filling as a side dish (see pic). I would add some chili powder. For the roasted chili I held a jalapeno over the burner to roast and then I deseeded it and chopped. Perhaps next time I will add a tad of cream cheese to the filling and make spicier. Though I don't know if I"ll make this again. Read More
(8)
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/11/2007
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! Read More
(17)
Rating: 5 stars
07/11/2007
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! Read More
(17)
Rating: 4 stars
05/17/2003
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. Read More
(15)
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Rating: 5 stars
08/14/2004
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. Read More
(13)
Rating: 5 stars
03/21/2004
This was a wonderful recipe although I had to change it because I didn't have some of the ingredients. I used a canned wild rice I used Jalapeno's from a jar about 1./12 tblsps I used curry powder instead of cummin and coated it with Parmesan. This will be a keeper for me I am going to try it with pork chops. Read More
(11)
Rating: 3 stars
02/23/2007
This was ok. I liked it pretty well because the side dishes I made were flavorful and moist. I had some plainer side dishes for the BF and he didn't think this was very good. He said the insides were dry. I didn't use as many chicken breasts so we only had 2 for the filling. I used the leftover filling as a side dish (see pic). I would add some chili powder. For the roasted chili I held a jalapeno over the burner to roast and then I deseeded it and chopped. Perhaps next time I will add a tad of cream cheese to the filling and make spicier. Though I don't know if I"ll make this again. Read More
(8)
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Rating: 2 stars
10/22/2006
I was disappointed by the high rating for this. However my friend liked it and kept the recipe. I found it waaay bland. I think it could be good as a base to work off of though. It just needs something to give it a kick. Read More
(8)
Rating: 4 stars
10/05/2005
This was really good! I used breadcrumbs rather than corn flakes - but didn't turn out so great. I'll try the corn flakes or saltines next time. My beau thought it sounded weird with the rice - but really enjoyed it. I only made 2 breasts but the same amount of the rice mixture - stuffed the breasts heavily and we ate the rest as a "side dish". Read More
(7)
Rating: 5 stars
10/05/2009
This was my first time ever doing a stuffed chicken recipe and this was a good one to start with. I didn't have wild rice so I used white rice. Using the wild would have made it even better than it already was! Read More
(7)
Rating: 4 stars
03/10/2015
I was looking for something different so I blended the vibe of this with Chicken Cordon Bleu without ham. 2 chicken breasts sliced in half pounded rolled with 1 small can hot diced green chiles Jack cheese 1/4 onion and spices. I used a bread crump mixture I already had made. I mixed white and a mixed brown and wild rice. Served Broccoli with white cheddar cheese sauce. Yummy. Read More
(1)