Easy Chile-Stuffed Chicken Breasts

1. 1

   Heat oven to 350F.

2. 2

   Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with shredded cheese and chiles.

3. 3

   Press cut edges of pockets together to seal.

4. 4

   Whisk egg in pie plate.

5. 5

   Combine cilantro and Parmesan in separate pie plate.

6. 6

   Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast.

7. 7

   Place in 8-inch square baking dish sprayed with cooking spray.

8. 8

   Bake 18 to 20 min.

9. 9

   or until chicken is done (165 degrees F).

* Per serving · 4 servings · Values may vary.

No additional tips available.