Bacon And Feta Stuffed Chicken Breast Food

BACON AND FETA STUFFED CHICKEN BREAST

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
• Mix bacon and feta together in small bowl.
• Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
• Place chicken in slow cooker, then add tomatoes and basil.
• Cook on High until chicken is no longer pink in the middle, about three hours.

FETA CHEESE AND BACON STUFFED BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
• Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

BACON-FETA CHICKEN ROLLS

Steps:

• Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string. , In a large skillet over medium heat, brown chicken in oil on all sides. Transfer to an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning. , Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove string.

FETA CHEESE AND BACON STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.
• Butterfly cut the chicken.
• mix together feta and bacon.
• stuff each breast with feta and bacon mixture. secure sides of chicken with toothpicks (if needed).
• Pour oil mixture over top of breasts.
• Bake uncovered for 30 - 35 minutes.

BACON FETA STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, lightly mix bacon and cheese together.
• Cut a pocket in the thicker side of each chicken breast.
• Fill each with 1/4 of the bacon/cheese mixture. Pinch shut and secure with a toothpick.
• Place chicken in slow cooker, and top with tomatoes, and sprinkle with basil.
• Cover and cook on high 2-3 hours or until chicken is tender, but not dry or mushy.

BACON-FETA STUFFED CHICKEN

Steps:

• Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil., Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, until a thermometer reads 165°, and the tomato mixture is thickened, 5 minutes longer. Discard toothpicks.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
• Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
• Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.

FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
• Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

Steps:

• Preheat oven to 375F/190°C.
• Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
• Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
• Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• Gently place them into the oiled baking dish, seam side down.
• Arrange the tomatoes, haricots verts, and shallots around the chicken.
• Place a thyme sprig onto each breast.
• Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• Serve vineyard-style with a crusty baguette for mopping the juices.
• To Freeze:.
• Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.