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3.15
from
7
votes
Cheesy Potato Stuffed Chicken Breasts
Cheesy hashbrown potatoes are stuffed inside a chicken breast, coated and baked up golden and crispy.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Chicken, Main Dish
Cuisine:
American
Keyword:
Cheesy, potato, stuffed chicken
Servings:
2
Calories:
1416
kcal
Author:
Allison Miller
Ingredients
2
boneless skinless chicken breasts
1 1/2
cup
hash browns
thawed
2-3
Tbs
sour cream
1
can cream of chicken soup
divided
1
cup
shredded cheddar cheese
2
cups
crushed corn flakes
2
eggs
Salt and pepper
Chives or green onions
optional
Instructions
Preheat oven to 350.
In gallon sized plastic baggie, pound out your chicken breasts until about 1/4" or 1/2" thickness with a
Meat Tenderizer
, set aside.
In bowl, mix together your hash browns, sour cream, 2 Tbs cream of chicken soup and cheese.
Lay your chicken breasts flat and spread out your hash brown mixture evenly over each breast.
Roll up lengthwise, you can use a toothpick or
Baker's String
to secure if it wont hold on its own.
In bottom of an 11x7" baking dish, spread the rest of your cream of chicken soup, set aside.
In two separate shallow bowls add your crushed corn flakes and your eggs.
Dip your chicken breasts into eggs then roll into the corn flakes, place in baking dish.
Cover with tin foil and bake for about an hour.
Nutrition
Calories:
1416
kcal
|
Carbohydrates:
228
g
|
Protein:
64
g
|
Fat:
30
g
|
Saturated Fat:
15
g
|
Cholesterol:
301
mg
|
Sodium:
2316
mg
|
Potassium:
1380
mg
|
Fiber:
10
g
|
Sugar:
23
g
|
Vitamin A:
5140
IU
|
Vitamin C:
63.9
mg
|
Calcium:
483
mg
|
Iron:
71.5
mg