Rice and Ham Stuffed Chicken Breasts

Makes 4 Servings


1/2 cup Minute® White Rice or Minute® Brown Rice, uncooked
8 oz chive and onion light cream cheese spread
1 cup fresh spinach leaves, chopped
4 boneless skinless chicken breasts, pounded thin
12 slices shaved ham
1 egg, lightly beaten
1 cup crackers, crushed


  • Prepare rice according to package directions
  • Preheat oven to 400°F. Mix cream cheese spread, rice and spinach until well blended.
  • Place chicken breasts, top-sides down, on large cutting board. Top each with 3 ham slices and 1/4 of the rice mixture. Starting at one of the short ends, tightly roll up each chicken breast. Dip in egg, then in cracker crumbs, turning to evenly coat each chicken breast. Place in greased 8-inch square baking dish.
  • Bake 35 to 40 minutes or until chicken is cooked through (170°F).