Rice & Ham-Stuffed Chicken Breasts

4.2
(61) 55 Reviews
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
% Daily Value
Total fat 18g
Saturated fat 8g
Cholesterol 220mg
Sodium 700mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 4g
Protein 36g
   
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

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  • rehsmj | Tue, Jan 17 2012 9:56 AM

    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.

  • skschumacher | Wed, Apr 27 2011 6:35 PM

    just made this recipe for the 2nd time. the first time, it was a little dry but we really liked it. this time we decided to increase the amount of cream cheese and serve the rice on the side (instead of inside the chicken breast). it was a hit!

  • jannetteal | Tue, Mar 1 2011 8:08 PM

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