Bacon and Feta Stuffed Chicken Breast

Name: Bacon and Feta Stuffed Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving
Ingredients: instant-read thermometer; Garlic press; 1/4 cup olive oil; 1 teaspoon lemon juice; 2 cloves garlic; 1 1/2 teaspoons oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 small (8oz) boneless skinless chicken breasts; 3/4 cup (3oz) crumbled feta cheese; 4 lices cooked bacon

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2
Calories
690 kcal
Course
Dinner
Cuisine
American

Bacon and Feta Stuffed Chicken Breast

Jack Kelley

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Bacon and Feta Stuffed Chicken Breast is the perfect dish when you want something a little extra special for dinner.

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Ingredients

Servings

Special Equipment

instant-read thermometer
Garlic press optional but nice to have

Sauce

1/4 cup olive oil
1 teaspoon lemon juice
2 cloves garlic pressed*
1 1/2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Stuffed Chicken

2 small (8oz) boneless skinless chicken breasts
3/4 cup (3oz) crumbled feta cheese garlic and herb preferred, divided
4 lices cooked bacon crumbled or chopped, divided

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Instructions

Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken breasts).
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165°F.
Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies or serve with orzo, and enjoy!