For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the rice filling. To ensure even cooking, use chicken breasts of similar size and thickness. Feel free to substitute the Cheddar cheese with Monterey Jack, Pepper Jack, or your favorite cheese blend. These stuffed chicken breasts can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10 minutes to the cooking time if baking straight from the refrigerator.
Chili And Cheese Stuffed Chicken Breasts
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING6 People
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VIEWS45
Elevate your weeknight dinner with these succulent chicken breasts, each a treasure chest of savory flavors. A delightful fusion of textures and aromas, perfect for a comforting meal any day of the week. Equally satisfying as a warm, comforting dinner or a refreshing cold lunch on a picnic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol119 mg
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Fiber1 g
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Protein36 g
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Saturated Fat5 g
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Sodium243 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, gently combine the cooked wild rice, chopped roasted green chili, shredded Cheddar cheese, chopped green onions, and ground cumin. Mix until well combined. (5 minutes)
02
Step
10 mins
Rinse the chicken breasts under cold water and pat thoroughly dry with paper towels. Using a sharp knife, carefully cut a slit horizontally into the side of each chicken breast, creating a pocket or pouch without cutting all the way through. (10 minutes)
03
Step
10 mins
Spoon the rice and cheese mixture into each chicken breast pocket, ensuring not to overstuff. Seal the opening with a toothpick if needed. (10 minutes)
04
Step
10 mins
In a shallow dish, lightly beat the egg. In another shallow dish, spread the crushed corn flakes. Dip each stuffed chicken breast into the beaten egg, allowing excess to drip off, then dredge in the crushed corn flakes, pressing gently to coat evenly. (10 minutes)
05
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Place the coated chicken breasts in the prepared dish. Season with salt and freshly ground black pepper to taste. (5 minutes)
06
Step
40 mins
Bake in the preheated oven for 40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. If the corn flakes begin to brown too quickly, loosely cover the dish with foil during the last 15 minutes of baking. (40 minutes)
07
Step
5 mins
Let the chicken breasts rest for 5 minutes before serving. Remove any toothpicks before serving.
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Peyton Lindgren
Jul 1, 2025I added some black beans to the rice mixture and it was fantastic!
Serena Bartell
May 26, 2025I was worried the chicken would be dry, but it was perfectly cooked and juicy.
Verlie Bailey
May 18, 2025The cornflake crust adds such a nice texture!
Caleb Schimmel
May 16, 2025This was a HUGE hit with my family! Everyone loved the flavor combination.
Karine Lueilwitz
Mar 27, 2025I made this for a potluck and it was gone in minutes!
Rosetta Reilly
Feb 26, 2025The chicken was so moist and flavorful. I will definitely be making this again.
Cristopher Green
Dec 19, 2024Easy to follow and delicious! I highly recommend this recipe.
Augusta Quigley
Dec 12, 2024My kids are picky eaters, but they devoured this! Thank you for the recipe.