Saturday, October 17, 2009
RICE & HAM STUFFED CHICKEN BREASTS
4 oz Chive & Onion Cream Cheese Spread
1/2 cup cooked instant white rice
1/2 cup chopped fresh spinach leaves
4 boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
8 slices Smoked Ham
1 egg, lightly beaten
10 RITZ Crackers, crushed
1. PREHEAT oven to 400°F. Mix cream cheese spread, rice and spinach until well blended.
2. PLACE chicken breasts, top-sides down, on large cutting board. Top each with 2 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 baking dish.
3. BAKE 35 to 40 min. or until chicken is cooked through (170°F).
* We buy a bag of baby spinach leaves and use what is left for a side salad. I also make extra rice and have that as a side as well.
Recipe from: http://www.kraftrecipes.com/recipes/rice-ham-stuffed-chicken-breasts-90210.aspx