INGREDIENTS

* 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

1. Mix together rice, chili, cheese, onion, and cumin.
2. 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.
3. 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.
4. 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.