Feta Cheese and Bacon Stuffed Breasts

Feta Cheese and Bacon Stuffed Breasts


"This is a very decadent dish. The chicken breasts are stuffed with bacon and feta cheese. A cucumber and tomato salad makes a great accompaniment."

Ingredients 45 m {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
  4. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.
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Reviews 361

  1. 469 Ratings

Julie N

AMAZING!!! I cooked this dish tonight to try it out first before serving it at my New Year's Eve dinner party for 8. My fiancee and I both INHALED it. He gave it a 9 out of 10. :-) The only slight changes I made to the recipe was to use crumbled goat cheese instead of feta. I just prefer goat cheese; it's smoother and less salty. It worked very well with the bacon, which was already very salty (I didn't use the additional salt & pepper in the recipe either.) I also used 2 strips of bacon per chicken breast - one inside the breast and one to wrap around it for a nice extra flavor and pretty presentation. I marinated the flattened chicken in the sauce first for about an hour and then assembled each breast in the pan, using a toothpick to hold it all together. 25 minutes was perfect. After plating the breasts, I sprinkled some more of the goat cheese crumbles for presentation. The chicken came out sooo juicy and tender. I give it a 10 out of 10!


Lovely flavor. Like others I halved the oil and the oregano and used goat cheese. The chicken does not need to be pounded to stuff it-- use a very sharp knife to cut a pocket into the breast, making the entrance hole at the thickest, short side of the breast. Swing the knife inside the breast to enlarge the pocket without making the entrance hole larger. Use one toothpick to close the pocket once you have stuffed it. Also like others, I crumbled the bacon and mashed it with the goat cheese before stuffing, and I wrapped the breast in a par-cooked (microwave) slice of bacon before cooking the breast. Pan juices were heavenly over some orzo!

Darrah Ingram

This always gets nothing but rave reviews at my house. The first time I made it, I accidentally used 2 tbsp of lemon juice, instead of 2 tsp. Good thing. It turned out delicious. The only suggestion I have is beating the chicken extra flat before rolling them. Makes the whole thing alot easier and less time consuming.