Spinach and Cream Cheese Stuffed Chicken Breast

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.

2 . Stage

Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.

3 . Stage

Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.

4 . Stage

Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.

5 . Stage

Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.