Comida Kraft
Recipe Box

Rice & Ham-Stuffed Chicken Breasts

Rice & Ham-Stuffed Chicken Breasts is rated 4.163636363636364 out of 5 by 55.
Prep Time
10
min.
Total Time
50
min.
Servings

2 servings, 1 stuffed chicken breast each

PHILADELPHIA Chive & Onion Cream Cheese Spread and ham give this dish great flavor. Plus the cracker coating keeps the chicken breasts perfectly moist.

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What You Need

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Make It

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  • 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).

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.

Servings

  • 2 servings, 1 stuffed chicken breast each

Nutritional Information

Serving Size 2 servings, 1 stuffed chicken breast each
AMOUNT PER SERVING
Calories 400
Total fat 18g
Saturated fat 8g
Cholesterol 220mg
Sodium 700mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 4g
Protein 36g
% Daily Value
Vitamin A 35 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from My husband enjoyed this very much however, I found it to be dry. My husband enjoyed this very much however, I found it to be dry. This needs some kind of "sauce" on it.... I did not taste the spinach, creamcheese, (chive or onion flavor) it was like chicken only tasted... it needs a "ZING" ... yes, I will for sure make it again, but I will search Kraft "sauces" department to enhance this chicken... I have a rating system at my home.. 1-10 scale. My hubby gave it a 9.5 ... I gave it a 5.5 ... needs a flavor, a sauce to dip it in as you cut it before it goes into the mouth..... enjoyed making it, thanks Kraft this will stay in my book.
Date published: 2006-05-10
Rated 4 out of 5 by from After reviewing the comments about dryness and flavor, I made a few adjustments to the recipe. After reviewing the comments about dryness and flavor, I made a few adjustments to the recipe. Instead of using the sour cream and chive cream cheese I used plain cream cheese and freshly pressed garlic. This gave it a lot of great flavor. For the dryness, although mine ended up not being dry, I made the sauce from the recipe for the parmesan crusted chicken. (cream cheese, chicken broth, and of course, more fresh garlic) The recipe was extremely easy and very good! My family loved it!
Date published: 2006-05-14
Rated 4 out of 5 by from This was fairly easy to make. This was fairly easy to make. I didn't have all of the ingredients, so I subsituted what I had on hand. I used plain cream cheese and added two chopped garlic cloves to it. I also used prepackaged mushroom flavored rice instead of the white rice for extra flavor. I omitted the ham and the spinach. It was very good. Will definately make this one again.
Date published: 2006-11-13
Rated 4 out of 5 by from A great recipe for entertaining, but very slimey to prepare. A great recipe for entertaining, but very slimey to prepare. The stuffing is delicious and I may just lay the chicken breasts on top next time. I rolled the chicken the night before I cooked it, leaving the egg and cracker coating until just before baking. It was sooo much easier to work with after sitting over night.
Date published: 2006-06-14
Rated 4 out of 5 by from My wife actually made the recipe, and it looks delicious, kind of a chicken courdon bleu variation. My wife actually made the recipe, and it looks delicious, kind of a chicken courdon bleu variation. I was thinking maybe a good substitution for the ritz, if you don't have any available, might be corn flakes. Haven't tried it but I think it would be the same idea, maybe a little change to the nutrition info as well.
Date published: 2007-01-14
Rated 5 out of 5 by from Very good recipe! Very good recipe! Even my picky husband and brother ate it, with compliments! It is so nice to have a "special" dinner that takes no time at all! Very simple. The only adjustments I made to the recipe was to use Wild rice rather than plain white, and I added a slice of provolone chesse..MMmmmm.
Date published: 2006-05-26
Rated 5 out of 5 by from I thought it turned out wonderful. I thought it turned out wonderful. I do not know where the comments on dried chicken came from. I have always added a couple tbls. of olive oil to my rice. Maybe this helps keep the chicken moist but my chicken came out very moist. I have made it twice so far and both times have been a success.
Date published: 2012-01-17
Rated 3 out of 5 by from I must have put too many ingredients into the chicken because it was a bit hard to roll up. I must have put too many ingredients into the chicken because it was a bit hard to roll up. We couldn't tasted the spinach and it was a bit dry. Over all the family thought it was ok. Maybe next time I will put a bit of chicken gravy over it when I serve it.
Date published: 2006-05-09
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