Chili And Cheese Stuffed Chicken Breasts

Ingridients

6 skinless, boneless chicken breasts

2 cups cooked wild rice

1/2 cup roasted green chili, chopped

1 cup shredded Cheddar cheese

1/4 cup chopped green onions

1 teaspoon ground cumin

salt to taste

ground black pepper to taste

1 cup crushed corn flakes cereal

1 egg, 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 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.