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My review
Chili And Cheese Stuffed Chicken Breasts
Terri Ryker-Lloyd
"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
servings 297 calsOriginal recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 297 calories; 8.9 g fat; 17.7 g carbohydrates; 35.9 g protein; 119 mg cholesterol; 243 mg sodium. Full nutrition
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Reviews
Read all reviews 914 Ratings
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Most helpful positive review
7/11/2007
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 ...
Most helpful critical review
2/23/2007
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...
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Least positive
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7/11/2007
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 ...
5/22/2000
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 ...
8/14/2004
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 ...
3/21/2004
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 ...
2/23/2007
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...
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 s...
10/3/2009
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...
10/5/2005
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 -...
3/9/2015
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...