Stuffed Chicken Breasts With Feta, Spinach, and Ham

READY IN: 1hr 20mins
Recipe by CareCook

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

Top Review by 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 :-)

Ingredients Nutrition


  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.

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