Ingredients:
6 (4 ounce) boneless skinless chicken breasts
2 cups cooked wild rice
1/2 cup roasted green chilies
1 cup cheddar cheese, shredded
1/4 cup green onions, chopped
1 teaspoon ground cumin
salt
ground black pepper
1 cup corn flakes
1 eggs, beaten
Directions:
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 9×13 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.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.