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    You are in: Home / Recipes / Stuffed Chicken Breasts With Feta, Spinach, and Ham Recipe
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    Stuffed Chicken Breasts With Feta, Spinach, and Ham

    Stuffed Chicken Breasts With Feta, Spinach, and Ham. Photo by CulinaryExplorer

    1/1 Photo of Stuffed Chicken Breasts With Feta, Spinach, and Ham

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    CareCook's Note:

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

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    Units: US | Metric


    1. 1
      Season chicken breasts with salt & pepper.
    2. 2
      In a small bowl, mix together the cream cheese and feta with a fork.
    3. 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. 4
      To Freeze: Wrap individually, label, and freeze.
    5. 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.

    Ratings & Reviews:

    • on December 30, 2009


      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 :-)

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    • on December 18, 2008


      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!!!

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    • on August 12, 2008


      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!

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    Read All Reviews (8)


    Nutritional Facts for Stuffed Chicken Breasts With Feta, Spinach, and Ham

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.1
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 3.8 g
    Cholesterol 87.5 mg
    Sodium 260.1 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.0 g
    Sugars 0.5 g
    Protein 30.6 g

    The following items or measurements are not included:


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