- cooking spray
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 4 ounces chopped cooked ham
- 4 ounces fresh spinach
- 4 ounces cream cheese
- 4 ounces shredded Swiss cheese
- 4 large boneless chicken breast fillets
- 4 ounces Italian-style salad dressing
- 8 toothpicks, or as needed
- 1/2 sleeve round buttery crackers, crushed fine
- 4 ounces shredded Cheddar cheese
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
- Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
- Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
- Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
- Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.
08/15/2019
recipepes.com
spinach and cream cheese stuffed chicken breast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
