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!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1498 calories; 84.2 g total fat; 343 mg cholesterol; 1961 mg sodium. 118.9 g carbohydrates; 64.7 g protein; Full Nutrition

Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2011
Good grief people! You are supposed to rate the recipe on HOW IT TASTES not on how the picture looks or how many calories are in it or the ingredients you THINK should have been included. If you haven't eaten it please don't make the rest of scroll through useless reviews to find helpful ones! Read More
(969)

Most helpful critical review

Rating: 3 stars
05/09/2011
How bout cutting out 2/3 of the calories and getting great flavor out of this great recipe. I used low fat sour cream low salt bacon. Instead of breading the chicken and cooking in bacon fat I pan seared in olive oil and baked until done...it was excellent and not heavy at all..nice and brown on all sides yum Read More
(154)
261 Ratings
  • 5 star values: 185
  • 4 star values: 59
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
05/09/2011
Good grief people! You are supposed to rate the recipe on HOW IT TASTES not on how the picture looks or how many calories are in it or the ingredients you THINK should have been included. If you haven't eaten it please don't make the rest of scroll through useless reviews to find helpful ones! Read More
(969)
Rating: 5 stars
05/09/2011
Good grief people! You are supposed to rate the recipe on HOW IT TASTES not on how the picture looks or how many calories are in it or the ingredients you THINK should have been included. If you haven't eaten it please don't make the rest of scroll through useless reviews to find helpful ones! Read More
(969)
Rating: 5 stars
05/29/2011
Having just read multiple reviews of this dish I will start by saying that yes there are a number of ways the fat content can be reduced. However I will review the dish based on the provided recipe. First of all the top three things about this dish: the taste is quite flavorful the presentation can be quite elegant and there are several steps that can be done ahead. Those three things mean this dish lends itself very well to dinner party fare. On preparation: With respect to the chicken you can do everything up to placing it in the oven in advance. I used quite a bit more oregano (probably 1 tbsp.) as I just wasn't getting enough flavor from the 1/8 tbsp. prescribed in the recipe. I also upped the pepper quite a bit. (Probably 1/2 - 3/4 tbsp.) I used panko instead of traditional bread crumbs and it browned BEAUTIFULLY! When purchasing your chicken look for larger breasts as they are easier to stuff and you can get a lot more of the yummy filling in them. And trust me the filling is VERY yummy. Because the breasts I purchased were smaller I had leftover filling. I decided to add it to the mashed potatoes and it was delightful. I sauteed the onion and added three cloves of minced garlic. I mixed that with the leftover filling I had the butter and sour cream and let it all sit until the potatoes were done then mashed it into the onion/feta mixture. I served the chicken/mashed potatoes with fresh spinach and my whole family raved about the meal. (Kids included!!) Read More
(177)
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Rating: 3 stars
05/09/2011
How bout cutting out 2/3 of the calories and getting great flavor out of this great recipe. I used low fat sour cream low salt bacon. Instead of breading the chicken and cooking in bacon fat I pan seared in olive oil and baked until done...it was excellent and not heavy at all..nice and brown on all sides yum Read More
(154)
Rating: 5 stars
04/21/2009
I loved this recipe and so did my family I had a little trouble with the cheese melting out of the pocket but I believe that was my error.. Thanks for this great recipe I wouldn't change a thing!!! Read More
(58)
Rating: 4 stars
05/12/2009
This was super yummy. I only made the chicken part because it felt like to heavy of a meal with the potatoes too. I made a couple of small changes...I added parmeson cheese to the bread crumbs as well for the coating. I also added minced garlic and shallots to the stuffing. Rather then frying the chicken I put 1/2 pat of butter on each breast and baked the chicken in the oven. It took about 45 minutes to cook complete. Make sure to spray the baking pan with non-stick spray! Read More
(51)
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Rating: 4 stars
06/30/2009
It's always tempting to cook chicken longer and I'm glad I didn't in this instance. Using 3 thick bonelss skinkless breasts the cook time was perfect. (Nothing worse than overdone dry chicken.) Cooked the bacon to a crisp and crumbled them in with the feta mixture. I recommend a little more sour cream in the stuffing. Well worth the prep - both were delicious. Thank you for the recipe the next day at work every passerby saw my leftovers and wanted the recipe. Read More
(39)
Rating: 5 stars
01/11/2010
Amazing! Did have to cook for nearly an hour. Added about 1/4 cup of white wine while baking. The best thing I've had in a long time! Read More
(39)
Rating: 5 stars
08/31/2011
Sounds delicious so wanted to read reviews. Why on earth would you even open a recipe called FETA and BACON with MASHED if you're counting calories? Read line 1 "Not for anyone watching their diet!!" Do your thing and don't try to impose your views on those of us who want to enjoy a great meal at least once in awhile. There is a whole section of Allrecipes devoted to low calorie recipes. Go there. Read More
(36)
Rating: 5 stars
02/22/2010
Wow! This was absolutely scrumptious! This was my first time stuffing chicken so I was a little worried about how it would turn out. Well...as it turns out I'm a pretty good chicken stuffer!:) Made exactly as recipe calls except I used real bacon bits instead of frying some fresh. Because of this I had to brown the chicken in vegetable oil so I didn't have the bacon taste throughout. Next time I'm using real bacon. The stuffing was delicious and not nearly as hard to stuff in the chicken as I would have thought. I did not make the potatoes only because my husband hates onions. Very pleased with the look and taste of the end result...definitely making this again soon! Read More
(35)