Ham Cheese And Spinach Stuffed Chicken Recipe By Tasty

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM

Steps:

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

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

SPINACH, CHEESE, & HAM STUFFED CHICKEN BREAST RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 F. Cut each breast horizontally almost to the opposite edge. Fold back top half of breast. Sprinkle lightly with salt & pepper. Place 1 slice of ham, 1 slice of mozzarella, & 1/4 cup spinach on each check breast. Fold top half of breasts over filling. Spread 3 tablespoons flour on a plate. Holding chicken breasts closed, coat in flour & shake off the excess. Lightly sprinkle chicken with salt & pepper. Heat oil & margarine spread in large skillet over medium heat. Place chicken in skillet & cook about 4 minutes on each side or until browned. Transfer chicken to shallow baking dish. Bake in oven 10 minutes or unitl chicken is no longer pink and juices run clear. Whisk chickn broth and cream into remaining 1 TBSP flour in a small bowl. Pour broth mixture into the skillet you browned the chicken in. Heat over medium heat, stirring constantly, until sauce thickens... about 3 minutes. Transfer chicken breast to 4 plates and spoon the sauce over the top.