Title: Rice and Ham Stuffed Chicken Breasts
Yield: 2 servings, 1 chicken breast each
Cooking time: 40 minutes
Preparation time: 10 minutes
Category: Entree
Cuisine: American
Source: www.kraftrecipes.com
Original Page from www.kraftrecipes.comIngredients
- 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/2 cup cooked instant white rice
- 1/2 cup chopped fresh spinach leaves
- 2 boneless skinless chicken breast halves
- 6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
- 1 egg, lightly beaten
- 8 RITZ Crackers, crushed
Instructions
PREHEAT oven to 400°F. Mix cream cheese spread, rice and spinach until well blended.
PLACE chicken breasts, top-sides down, on large cutting board. Top each with 3 ham slices and half of the rice mixture. Starting at one of the short ends, tightly roll up each chicken breast. Dip in egg, then in cracker crumbs, turning to evenly coat each chicken breast. Place in greased 8-inch square baking dish.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).
Notes
Serving Suggestion
Serve with steamed green beans or broccoli.
How to Pound Chicken Breasts
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.
Substitute
Substitute instant brown rice for the white rice.