New Mexico Green Chile con Queso Stuffed Chicken Breasts
YIELD: 6 Servings
6 skinless boneless chicken breasts
2 cups al dente cooked wild rice
1/2 cup roasted and peeled New Mexico green chile
1 cup shredded cheddar cheese
1/4 cup white onion
1 cup corn flakes
1 beaten eggs
1 tsp onion powder
Mix together cooked rice, chile, cheese, and onion and onion powder. 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 corn 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.
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