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My review
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
1
danielle
"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
1 h 5 m servings 1498Original recipe yields 3 servings (3 chicken breasts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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Reviews
Read all reviews 196259 Ratings
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Most helpful positive review
5/9/2011
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 yo...
Most helpful critical review
5/9/2011
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, ...
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Least positive
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5/9/2011
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 yo...
5/29/2011
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 r...
5/9/2011
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, ...
4/19/2009
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 thin...
5/11/2009
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 crumb...
1/9/2010
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!
6/30/2009
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 chi...
8/31/2011
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 d...
2/16/2010
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!...