Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
Not for anyone watching their diet. A wonderful flavor-filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!"I made a friggin' mess of my kitchen making this, but it is DELICIOUS. If you're not all that seasoned in the kitchen (like me) this may be a bit difficult to make and takes a long time, but the meal itself is excellent." - JWill757
Yield: 3 Servings Ready in 1 hours
656 people trying soon
|3/4 poundbacon; cut into 1 inch pieces|
|1 cupcrumbled feta cheese|
|3 tablespoonssour cream|
|1/8 tablespoondried oregano|
|1/8 teaspoonground black pepper|
|12 ouncesskinless, boneless chicken breast halves|
|1 cupall-purpose flour|
|2 Eggs; beaten|
|1 cupdry bread crumbs|
|4 potatoes; peeled and cubed|
|1 sweet onion (such as Vidalia); chopped|
|3 tablespoonssour cream|
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes Preparation
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.
It's always tempting to cook chicken longer, do NOT in this instance. Using 3, thick, boneless, skinless breasts, be sure to cook no more than the amount specified. (Nothing worse than overdone, dry chicken!)
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