Bacon Feta Stuffed Chicken Breasts Food

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.

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.

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.

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.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

BASIL & FETA STUFFED CHICKEN BREAST

Steps:

• In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
• Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
• Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
• Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
• Remove chicken and keep warm.
• In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
• To serve, divide the spinach among 4 plates and add chicken breasts to top,
• Add a bit of zest with fresh lemon juice on top of plates.

CHICKEN STUFFED WITH ASPARAGUS & FETA

Steps:

• Heat oven to 400°F.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until golden brown on both sides. Remove from skillet.
• Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min. or until asparagus is crisp-tender, adding garlic to the skillet for the last minute. Stir in feta, 2 Tbsp. parsley and lemon zest; remove from heat.
• Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side. Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks. Place in 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until done (165°F). Cool 5 min. Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Stir in tarragon and remaining parsley.
• Cut chicken breasts in half. Serve topped with sauce.

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.

STUFFED CHICKEN BREAST W/FETA CHEESE

Steps:

• Preheat Oven to 350 degrees.
• Crumble Feta Cheese into a medium sized bowl.
• Put Italian Seasoning in palm and crush it as you sprinkle it over the cheese as this releases more flavor.
• Add garlic & onion powder, salt & pepper.
• Mix together with fork.
• Turn the breast so that the thickest part is facing you.
• With a sharp knife cut a pocket in the breast - make sure you don't cut all the way through on any of the three sides. You can cut right along the rib which I find is much easier.
• Separate the Feta Mixture into 6 equal portions (or whatever amount of breasts you are making). Stuff each portion of the Feta Mixture into the pocket of one breast.
• Flatten the mixture by pressing down on the top part of the pocket then slightly pull the top of the pocket over the cheese. As it cooks the meat will contract a little bit and the cheese will 'pop' out. If you don't cover it the cheese will spill out all over the place.
• Spray boiler pan with Cooking Spray & place chicken on pan.
• Cook for no more than 45 minutes or chicken will be tough & dry.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

BACON AND FETA STUFFED CHICKEN BREASTS

Steps:

• 1. On each flattened chicken breast, put on garlic powder, salt and pepper to taste. Put on the feta and then the bacon and roll up and insert a toothpick. Brown slowly in fry pan with some oil. In same pan, add 1 can of chopped tomatoes with the juice to surround the chicken. Sprinkle basil over the breasts and cover and cook for 10 mins or until done.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).