Ingredients
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6
-
-
3
-
1/2
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1/2
-
8
-
-
-
-
-
-
-
-
-
Directions
Stuffed Chicken Breasts With Feta, Spinach, and Ham, From Holly Clegg’s Trim & Terrific Freezer Friendly Cookbook., Could I grill the chicken instead of using the oven., 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 :-
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Steps
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1
Done
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Season Chicken Breasts With Salt & Pepper. |
|
2
Done
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in a Small Bowl, Mix Together the Cream Cheese and Feta With a Fork. |
|
3
Done
|
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
Done
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to Freeze: Wrap Individually, Label, and Freeze. |
|
5
Done
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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. |
