Stuffed Chicken Breasts with Feta, Spinach, and Ham

Since having a baby I have learned that the best thing you can do for a new mom is take them food. I usually like to take one meal prepared and ready to eat and one for the freezer for another day. I have tried to find dishes that are nursing and figure friendly. This recipe is healthy yet tasty, inexpensive yet gourmet, and an easy freezer-pleaser. This is now my first choice to take to moms.

Makes 8 Servings

8 Skinless, boneless chicken breasts
salt and pepper to taste
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat feta cheese
1/2 cup baby spinach leaves
8 thin slices ham

With a knife, make a split along one side of the chicken breast to form a pocket. Season chicken with salt and pepper. In a small bowl, mix together the cream cheese and feta with a fork. Stuff each chicken breast with the cheese mixture, spinach, and ham.

To Prepare and Eat Now: Preheat oven to 350. Place the chicken breasts on a baking dish coated with non-stick cooking spray, cover with foil, and bake for 40-45 minutes.

To Freeze: Do not bake before freezing. After chicken breasts are filled, wrap individually or flash freeze, label, and freeze. Recommended freezing time: 4 to 6 months.

To Prepare After Freezing: As directed above. Bake from frozen for 1 hour or thawed for 45-50 minutes.

* I use way more than 1/2 cup spinach. I just stuff them full. ** A tip from Rachel Ray on stuffing chicken breasts - Start cutting from the side that is fatter. When you have it cut open, place the chicken in a bag with a little water (to help it slide around) and pound it out with a fry pan or other heavy object. This is how I did it and it works great. Easier clean up too.