Stuffed Chicken Breasts

I turn to this recipe often for week night meals after work.  Like most chicken breast recipes, it is nice and easy to prepare for just the quantity needed.  That’s usually just 2 for us, but this time I made three and Tim took the extra one to work.

There are a lot of variations that can be made, such as leaving out the ham, and just use flavored cream cheese, add spinach or basil, sun-dried tomatoes, etc.

Stuffed chicken breasts with ham and cream cheese


3 large chicken breasts, pounded thin

6 pieces of thin deli ham {2 per breast}

about 3 or 4 ounces of cream cheese {laughing cow flavored cream cheese is great}

bread crumbs

1 egg, beaten


Preheat oven to 400 degrees.

Once the chicken breasts are pounded thin, spread each one with about an ounce of cream cheese, then place 2 pieces of ham on each one.  Roll up the chicken and secure with toothpicks if needed.  Coat with the beaten egg and then the bread crumbs.

Place the chicken breasts on a baking rack over a sheet pan.  Bake for 20-30 minutes or until done.

1 Comment (+add yours?)

  1. duodishes
    Jan 11, 2010 @ 23:44:18

    If it’s stuffed, it’s good! Very comforting dish.


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