Stuffed Chicken Breasts With Feta, Spinach, and Ham |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Holly Clegg's Trim & Terrific Freezer Friendly Cookbook. 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.
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