Kraft Recipes

Rice & Ham-Stuffed Chicken Breasts

• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup cooked MINUTE White Rice
• 1/2 cup chopped fresh spinach leaves
• 2 boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
• 6 slices OSCAR MAYER Shaved Ham or Turkey
• 1 egg, lightly beaten
• 8 RITZ Crackers, crushed

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 half 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 min. or until chicken is cooked through (170°F).

Cheesy Rice-Stuffed Chicken Breasts

2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked MINUTE White Rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Ranch Dressing

PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside. PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing. BAKE 35 to 40 min. or until chicken is cooked through (170°F).