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Rice & Ham-Stuffed Chicken Breasts

Rice & Ham-Stuffed Chicken Breasts
average rating
average rating (58)
rate/review
prep time
10 min
total time
50 min
makes
2 servings, 1 stuffed chicken breast each
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kraft
recipe by: kraft

What You Need!

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 (1/2 lb.), pounded to 1/4-inch thickness
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1   egg, lightly beaten
8 RITZ Crackers, crushed

Make It!

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).

Kraft Kitchens Tips

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.

nutritional information

K:47040v0:90210

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