Stuffed Chicken Breast With Cream Cheese Spread

This a a combination recipe from a very good friend. I used his recipe and added my ideas, this dinner came out incredible.

Preheat oven to 350°, add olive oil to the bottom of your lasagna pan, pour just enough to cover the bottom.


  • Lasagna pan
  • Cutting board and knife
  • Tin foil
  • Mixing bowl and spoon


  • 3 chicken breast (cut in half horizontally)
  • 3 garlic cloves (peeled and sliced thin)
  • 1 tomato sliced thin
  • 6 slices of ham
  • 8 ounces of cream cheese softened
  • 1 can of green chillies do not drain
  • 1/2 table spoon of cummin
  • 2 cups of colby jack shredded cheese
  • olive oil
  • salt and pepper
  • 2 cups of jasmin rice cooked to manufactures instructions

In your mixing bowl, combine the cream cheese, cummin, chillies, garlic, salt and pepper to taste. Stir till throughly combined. Set aside.

With your chicken breast layer first 2 slices of ham and 2 slices of tomatoes. Add salt and pepper to taste. Close the chicken breast and place in your lasagna pan. Repeat for the other chicken breast.

Cover your chicken with the cream cheese spread. Cover with tin foil. Place in oven and bake till chicken is fully cooked. My chicken breast was thick so it took about an hour and 10 minutes. 

Remove from oven and add your shredded cheese. Place back in the oven for another 20 minutes, bake till cheese is melted and bubbly.

Serve over rice, pour some of the drippings over the rice for more flavor. Serve warm. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s