Bacon Feta Stuffed Chicken Recipes

BEA'S BACON WRAPPED FETA STUFFED CHICKEN WITH TOMATO BASIL SAUCE

Steps:

• Heat the oven to 350 degrees F.
• Place chicken in between 2 pieces of plastic wrap and pound out the meat starting in the middle working your way to the sides.
• Season with salt and pepper.
• Top the center of the chicken pieces with even portions of, cheese, onion and garlic, spread out evenly and not all the way to edges as the filling with come out when rolling.
• Roll the chicken pieces and wrap bacon around every piece, ensuring the chicken is totally covered with bacon, (about 5 to 6 pieces each).
• Insert toothpicks so bacon does not fall off while cooking.
• Heat the oil in skillet over medium-high heat and cook until the bacon starts to brown, about 5 minutes.
• Place chicken pieces on a foil lined baking sheet and bake for 25 to 30 minutes, or until done.
• Meanwhile make sauce: Coat a saucepan with the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and basil and season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally.
• Spoon sauce over meat when ready to serve or set meat rolls atop sauce in serving plate.

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.

BACON-FETA CHICKEN ROLLS

Steps:

• Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string. , In a large skillet over medium heat, brown chicken in oil on all sides. Transfer to an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning. , Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove string.

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.

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.

STUFFED CHICKEN WITH BACON

Steps:

• With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
• Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
• Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
• Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
• Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
• Take out and serve with any veg, mash potato or spicy cabbage.

BACON-FETA STUFFED CHICKEN

Steps:

• Carefully cut a pocket in each chicken breast.
• Fill with bacon and cheese; secure with toothpicks.
• Sprinkle with salt & pepper.
• In large skillet, brown chicken in oil.
• Drain one can of tomatoes, discarding juice.
• Add to skillet along with the undrained can of tomatoes.
• Sprinkle with basil.
• Cover & simmer 10 minutes.
• Uncover & simmer 5 more minutes or until chicken is no longer pink, and tomato mixture is thickened.

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.