Bacon and Feta Stuffed Chicken Breast
User Reviews
5
Bacon and Feta Stuffed Chicken Breast
Description
This recipe involves butterflying boneless, skinless chicken breasts and stuffing them with a mixture of garlic-and-herb feta cheese and crumbled cooked bacon. The dish is further enhanced by an olive oil sauce blended with lemon juice, pressed garlic, oregano, salt, and black pepper, which is drizzled over the chicken before baking. Baking at 400°F ensures the chicken remains tender while the filling melts slightly, creating a fragrant and savory main course.
The finished chicken breasts are juicy and flavorful, with a subtly tart and creamy feta contrast to the smoky bacon. The lemon and garlic seasoning adds brightness, harmonizing the rich tastes of the cheese and pork. The method encourages resting the chicken after baking for the juices to settle, making each slice moist.
Serve these stuffed chicken breasts with sides such as rice or orzo and steamed or roasted vegetables to balance the rich filling. Spoon pan drippings over sides for added flavor.
If a garlic press is unavailable, garlic cloves can be crushed with the flat side of a knife and then diced to release aroma and flavor effectively.
Ingredients
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 black pepper
Stuffed Chicken
- 2 chicken breast small, boneless, skinless, 8 oz
- 3/4 cup feta cheese garlic and herb preferred, divided, crumbled, 3 oz
- 4 lices Bacon crumbled or chopped, divided, cooked
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!
Notes
- If you lack a garlic press, crush garlic cloves with the flat of a knife and then finely dice to release their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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