Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes Recipe
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Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

By: 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!"

Rating: This weblink has been rated 34 times with an average star rating of 4.7 Read Reviews (31)

Rate/Review | 1,044 people have saved this

Prep Time:
30 Min
Cook Time:
35 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 3 chicken breasts
 

Ingredients

  • 3/4 pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  •  
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  •  
  • 4 potatoes, peeled and cubed
  • 1 sweet onion (such as Vidalia®), chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by Love2Cook 
It's always tempting to cook chicken longer, and I'm glad I didn't in this instance. Using 3,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by tinagail 
This was super yummy. I only made the chicken part, because it felt like to heavy of a meal... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2009 by diehardcook 
I loved this recipe and so did my family, I had a little trouble with the cheese melting out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by Debbie 
mmm good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by Nicole Herrell 
This was really good! I didn't have feta, so I used what I had; parm, swiss, and cheddar. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by mandyj 
This was really good! I liked the feta/bacon stuffing, but I think it needs to be eaten with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2009 by LINDA MCLEAN 
Even tho I changed up the breading process, (due to lack of eggs, ha!) I feel the filling is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2009 by Lynn - Raleigh NC 
All 4 of my kids LOVED this! That rarely occurs... I made some changes (mostly by mistake) and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by Lowcountry Flavor 
This has become one of my favorites. I love the taste of feta in this dish! It's become one of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by nick & jody 
This was good. It is key to make sure the bacon is crispy. We'll try it again using that piece... MORE

 
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