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Stuffed Chicken with Feta and Bacon

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
3 servings
Dinner
Stuffed Chicken with Feta and Bacon
Ingredients
  • 3/4 pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 eggs, beaten
  • 4 potatoes, peeled and cubed
  • 1 sweet onion (such as Vidalia®), chopped
  • 2 tablespoons butter
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, cook the bacon in a large skillet over medium-high heat, stirring occasionally until it reaches an even brown color but still retains its softness, taking around 5 to 7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate, letting the excess grease remain in the pan.
3
In a separate bowl, combine the cooled bacon with feta cheese, 3 tablespoons of sour cream, oregano, and black pepper. Mix everything together until it's well combined and set aside.
4
Now, take the chicken breasts and lay them flat on a clean surface. Using the tip of a sharp knife, carefully cut a 2-inch pocket in each chicken breast. Fill these pockets with the bacon mixture you prepared earlier.
5
In three separate shallow dishes, place flour, bread crumbs, and beaten eggs. Dip a chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs and finally press it into the bread crumbs to coat both sides. Repeat this process with the remaining chicken breasts.
6
Reheat the grease from the skillet over medium heat and sear the chicken breasts in it until they're browned on both sides, taking about 2 minutes per side. Remove the chicken from the skillet and transfer it to a baking dish.
7
Finally, bake the chicken breasts in the preheated oven until they're no longer pink and the filling is hot, taking around 20 to 25 minutes. To check if it's cooked, use an instant-read thermometer inserted into the center to see if it reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
8
While the chicken is cooking, boil some potatoes in a large pot covered with salted water. Bring it to a boil and then reduce the heat to medium-low, cover the pot, and let the potatoes simmer until they're tender, taking about 20 minutes. Drain them.
9
In the same skillet you used to cook the chicken, stir the onion in the remaining grease over medium heat until it's very tender and golden brown, taking about 10 minutes.
10
Once the potatoes are cooked, place them in a large bowl and add the onion, 3 tablespoons of sour cream, and butter. Mix everything together well.
11
Serve the stuffed chicken breasts alongside the potatoes with onion and sour cream.