Rice & Ham-Stuffed Chicken Breasts

• 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 breasts (1/2 lb.), pounded to 1/4-inch thickness
• 6 slices OSCAR MAYER Deli Fresh Smoked Ham
• 1 egg, lightly beaten
• 8 RITZ Crackers, crushed

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

philadelphia chive , white rice, fresh spinach leaves, chicken breasts, ham, egg, crackers

Taken from www.kraftrecipes.com/recipes/rice-ham-stuffed-chicken-breasts-90210.aspx (may not work)