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Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
danielle

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 {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1498 kcal
  • 75%
  • Fat:
  • 84.2 g
  • 129%
  • Carbs:
  • 118.9g
  • 38%
  • Protein:
  • 64.7 g
  • 129%
  • Cholesterol:
  • 360 mg
  • 120%
  • Sodium:
  • 1961 mg
  • 78%

Based on a 2,000 calorie diet

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.
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Reviews

DivaMom
909

DivaMom

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 you haven't eaten it please don't make the rest of scroll through useless reviews to find helpful ones!

Annie
161

Annie

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 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!!)

dgerk
148

dgerk

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, 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

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