Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes Recipe - Allrecipes.com
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes Recipe

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

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"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 Edit and Save

Original recipe makes 3 chicken breasts Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


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

Reviews More Reviews

Most Helpful Positive Review
May 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!

Most Helpful Critical Review
May 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

May 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!!)

Apr 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!!!

May 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!

Jan 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!

Jun 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.

Sep 30, 2009

This was really good! I didn't have feta, so I used what I had; parm, swiss, and cheddar. I also added 1/4 cup chopped walnuts and a little garlic. Instead of breading the chicken, I just dipped it in milk and flour and browned the breasts in the bacon grease BEFORE I stuffed them. Came out great!


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  • Calories
  • 1498 kcal
  • 75%
  • Carbohydrates
  • 118.9 g
  • 38%
  • Cholesterol
  • 343 mg
  • 114%
  • Fat
  • 84.2 g
  • 129%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 64.7 g
  • 129%
  • Sodium
  • 1961 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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