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- 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
- salt to taste
- ground black pepper to taste
- 1 cup crushed corn flakes cereal
- 1 egg, beaten
- Combine rice, spicy chili, melty cheese, flavorful onion, and aromatic cumin for an explosion of delicious flavors.
- Thoroughly wash the chicken and dry it. Make a slit in each breast to form a pocket, then fill each breast with rice.
- Dip each stuffed breast in beaten egg, then roll in potato flakes and transfer to a lightly greased 9x13 inch baking dish. Season with salt and pepper to your liking.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If needed, cover loosely with foil to prevent drying out.
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