Ready in 1 hour
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!
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!)
Lvchambers 3m agoReally god flavours
edrizzle630 1y agoI was too lazy to bread mine, so I and baked them without the breading at 375 for 30 min (they were big). SO good. I will make this again!!
paulshelton 1y agoLet me make a suggestion. Cook the onions in the grease before you cook the chicken. Cross contamination nightmare.
Firebyrd 2y agoI'm thrilled so many of you have enjoyed this! This is also one of my favorite recipes and is often requested by my friends & coworkers. Packed with flavors as it is, I'm proud this gourmet recipe is now used across the country!
Lab1119 2y agoEh...not bad. Just a little bland for all the work that went into it.
Loreniscool 2y agoThis dish is great! I made it for a dinner party and it was a hit. The steps to this meal are not really difficult but just a bit tedious. The end result is way worth it! I will definitely be making again.
JWill757 3y agoI 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.
RobynRahn 3y agoAs Drallen said, a little challenging for me as well for a beginner but I pulled it off!! It turned awesome!
Drallen9 3y agoDelicious and filling! A little challenging for me, but well worth it after I received such rave reviews from my family!
Fatmatt 3y agogreat, simple recipe. Add more condensed soup to have more moist chicken and extra gravy... serve with rice or pasta.. yum!