Cheesy Potato Stuffed Chicken Breasts

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Chives or green onions

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 cups Corn flakes

• Canned Goods

  • 1 can Cream of chicken soup

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Cheddar cheese
  • 2 tbsp Sour cream

• Other

  • 1 1/2 cup Hashbrowns, thawed

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Description

Ingredients

• 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)

Directions

• Preheat oven to 350.
• In gallon sized plastic baggie, pound out your chicken breasts until about 1/4 or 1/2 thickness, set aside.
• In bowl, mix together your hashbrowns, sour cream, 2 Tbs cream of chicken soup and cheese.
• Lay your chicken breasts flat and spread out your hashbrown mixture evenly over each breast.
• Roll up lengthwise, you can use a toothpick or bakers 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.