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Main dishes

Rice & Ham-Stuffed Chicken Breasts

Rice & Ham-Stuffed Chicken Breasts recipe
photo by:kraft
PHILADELPHIA Chive & Onion Cream Cheese Spread and ham give this dish great flavor. Plus the cracker coating keeps the chicken breasts perfectly moist.
10 min
50 min
2 servings, 1 stuffed chicken breast each
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What You Need

cup  PHILADELPHIA Chive & Onion Cream Cheese Spread
cup  cooked instant white rice
cup  chopped fresh spinach leaves
  boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
slices  OSCAR MAYER Deli Fresh Smoked Ham
 egg, lightly beaten
 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 instant brown rice for the white rice.
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