Since this is the last night for the cream cheese challenge, I knew I needed to try out my new recipe. My cream cheese recipe (which is totally better than Calli's cream cheese recipe) is Stuffed Chicken Breasts. To make this yummy dish, you will need:
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup cooked instant 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).
My taste tester (TJ) loved this dish! He loved the spinach/cream cheese, but wishes he could have had more of that flavor. I will definitely make this dish again, but next time I will make a sauce (1/2 cup chicken broth, 1/3 cup chive and onion cream cheese...melt together!) to serve on top of the chicken. This will give a lot more flavor to the chicken!
Overall, my dish was a hit! Try out my recipe and make sure to check out Calli's cream cheese recipe (her blog is at http://www.biggestlewiser.blogspot.com/). Help us decide who is the Iron Chef in this week's competition and stay tuned for the next Secret Ingredient!