Feta Cheese And Bacon Stuffed Breasts Food

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 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 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 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.

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.

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 AND FETA STUFFED CHICKEN BREASTS

Steps:

• Combine spinach, bacon, feta cheese, cottage cheese, chopped onion, one teaspoon lemon juice, parmesan cheese and the egg and mix well.
• Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
• Saute the chicken breasts in the butter until lightly browned on each side.
• Sprinkle with the remaining teaspoon of lemon juice, salt and pepper, and whatever other spices you would like.
• I usually sprinkle a little of this and that, a little onion powder and a little cayenne pepper.
• Bake in the oven at 350 degrees for 25 minutes.

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.

CREAM CHEESE AND BACON STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Mix cream cheese and bacon.
• Flatten the chicken breasts to a uniform thickness of about 1/4 inch. I do this by placing the chicken in a zipper bag and pounding it with my rolling pin!
• Spread the cream cheese and bacon mixture on one side of each chicken breast.
• Roll up each breast carefully, starting at one of the narrow ends.
• Roll each breast in the bread crumbs to coat.
• Place, seam side down, on a baking sheet. Bake for 20 - 25 minutes, or until chicken is cooked through.

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.