Cheesy Potato Stuffed Chicken Breasts

2 boneless skinless chicken breasts
1 1/2 cup hashbrowns, 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)

  1. Preheat oven to 350.
  2. In gallon sized plastic baggie, pound out your chicken breasts until about 1/4" or 1/2" thickness, set aside.
  3. In bowl, mix together your hashbrowns, sour cream, 2 Tbs cream of chicken soup and cheese.
  4. Lay your chicken breasts flat and spread out your hashbrown mixture evenly over each breast.
  5. Roll up lengthwise, you can use a toothpick or bakers string to secure if it wont hold on its own.
  6. In bottom of an 11x7" baking dish, spread the rest of your cream of chicken soup, set aside.
  7. In two separate shallow bowls add your crushed corn flakes and your eggs.
  8. Dip your chicken breasts into eggs then roll into the corn flakes, place in baking dish.
  9. Cover with tin foil and bake for about an hour.

Original Recipes visit: Cheesy Potato Stuffed Chicken Breasts @

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