Mexican Chicken Pillow

Ingredients:

• Salsa Tordilla Chips (crushed): 1 pack
• Scallions (finely chopped): 2 stalks
• Fresh cilantro (chopped): 1 tbsp
• Cooked rice: 1/2 cup
• Canned corn (drained): 2 tbsp
• Salsa sauce: 1 tbsp
• Cheddar cheese (shredded): 50 g
• Garlic powder: 1/4 tsp
• Salt and black peppercorns (ground): As needed
• Boneless chicken breast: 1 piece
• Wheat flour: As needed
• Eggs (beaten): 2 pieces

Instructions:

1. Combine scallions, cilantro, cooked rice, corn, salsa, shredded cheddar cheese, garlic powder, salt, and black pepper in a bowl. Mix well to season.
2. Slice a pocket horizontally into the chicken breast using a knife. Season inside and out with salt and pepper, then stuff the pocket with the rice mixture.
3. Dredge the stuffed chicken breast first in wheat flour, then dip into beaten eggs, and coat thoroughly with finely crushed Salsa Tordilla chips.
4. Place on a baking tray and bake in the middle rack of a preheated oven at 180°C (350°F) for 30 to 35 minutes until completely cooked through. Serve with your choice of salad!