Ham & Cheese Stuffed Chicken with Tomato Braised Escarole

• 3 slices OSCAR MAYER Smoked Ham, chopped
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1-1/2 tsp. chopped fresh basil
• 4 small boneless skinless chicken breasts (1 lb.)
• 8 wooden skewers
• 1 Tbsp. extra virgin olive oil
• 1/2 of a medium onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 clove garlic, minced
• 2 medium tomatoes, seeded, chopped (about 3/4 lb.)
• 12 inner escarole leaves

1. Combine ham, cheese and basil.
2. Cut slit in side of each chicken breast to form pocket; stuff with the ham mixture.
3. Close each pocket and secure with a wooden skewer.
4. Set aside.
5. Heat oil in large nonstick skillet on medium-high heat.
6. Add chicken; cook 2 minutes on each side or until golden brown on both sides.
7. Reduce heat to medium-low; cover with lid.
8. Cook an additional 5 to 7 minutes or until chicken is cooked through.
9. Remove chicken from skillet; cover to keep warm.
10. Add onion and garlic to drippings in skillet; cook and stir on medium-high heat until tender.
11. Add tomatoes; cook 1 minute, stirring occasionally.
12. Top with the escarole; cover.
13. Reduce heat to medium; cook an additional 5 minutes or until escarole is softened.
14. Place 3 escarole leaves on each of 4 dinner plates.
15. Remove and discard skewers from chicken; place over escarole.
16. Top with the cooked tomato mixture.

ham, milk, fresh basil, chicken breasts, wooden skewers, extra virgin olive oil, onion, clove garlic, tomatoes, leaves

Taken from www.kraftrecipes.com/recipes/ham-cheese-stuffed-chicken-tomato-braised-escarole-74364.aspx (may not work)