Skip to main content New this month
Get the Allrecipes magazine

Chili And Cheese Stuffed Chicken Breasts

Rated as 4.07 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

servings 297 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

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

Similar recipes

Reviews

Read all reviews 9
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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 ...

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 ...

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...

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...

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...

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 -...

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...