Stuffed Chicken Breasts With Feta, Spinach, and Ham

Submitted by CareCook

"From Holly Clegg's Trim & Terrific Freezer Friendly Cookbook."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Serves: 6

ingredients

• 6 boneless skinless chicken breasts, tenderized (butterfly breasts from Alwans, they will tenderize for you)
• salt & pepper, to taste
• 3 ounces reduced-fat cream cheese
• 1⁄2 cup feta cheese
• 1⁄2 cup baby spinach leaves
• 8 slices ham, thin

directions

1. Season chicken breasts with salt & pepper.
2. In a small bowl, mix together the cream cheese and feta with a fork.
3. Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
4. To Freeze: Wrap individually, label, and freeze.
5. To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

Reviews

[kaptainkaos1979]

I tweaked this recipe by using Prosciutto instead of regular ham and instead of cream cheese we took feta cheese with a little olive oil in a food processor to make it creamy and give it same effect. This was a great recipe and one you can make in advance, freeze, and use during the busy work week. Beautiful. Just goes to show you, even if your busy you can still eat gourmet....thanks for the recipe!!!

 

[Candy C]

Delicious! The cream cheese makes these just wonderful. I had some leftover spiral sliced ham that I chopped for the filling. I also sprinkled the breasts with Cavender's and added paprika to the top to give them a pretty color. The best part is knowing I have more waiting for me in the freezer! Thanks for a keeper :-)

 

[Teddys Mommy]

Darn tasty. I only made two servings but I found myself wishing I had made more. I put it in the oven directly rather than freezing it and cooked it for about 40 minutes. The cheese stayed put! It didn't melt out. Hooray!! I also put a Mediterranean seasoning on top along with the salt & pepper. It had things in it like dried garlic & rosemary. Mmm!

 

[Kohtzy]

This was wonderful. We halved the ingredients and only used 2 chicken breasts. My DH also added black olives to his, and thought it was a great addition. We used regular cream cheese, instead of the low fat, but otherwise followed the directions exactly. The only thing I wished we would have done was add more spinach, as it shrinks down to very little when it cooks. Thanks for a great recipe - this one is definitely a keeper!

 

[CulinaryExplorer]

These were fantastic! I rarely attempt a "stuffed chicken" because I can't ever seem to get it to stay in and to have it sealed off nicely. Forget looking good... but this method where you just cut a slit in the side and stuff it in worked a lot better for me and it actually looked very nice once cut into. Some of the cheese still melted out, but enough stayed that the flavors were wonderful! I was working with the frozen type chicken breasts you get in a bag so as you can imagine they aren't the perfectly plump breasts to use for stuffing but I managed. I pretty much followed the recipe using tomato basil feta rather than original. To make sure the stuffing stayed in as best as I could get it I rolled the cheese mix and spinach leaves up in the ham like a cigar and then stuffed that into the breast. The chicken was great as is... however we found by accident that a bit of balsamic viniagrette is really great on this too (from the salad we had with this). Definately the easiest stuffed chicken I have ever made and oh so yummy! Oh we did not freeze this, but rather made the day we cooked it.