Tuesday, October 4, 2011

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

3/4 lb. bacon, cut into inch pieces
1 cup crumbled feta cheese
3 tbs sour cream
1/8 tbs oregano & pepper
3 skinless, boneless chicken breasts
2 eggs, beaten 
   flour and bread crumbs
4 potatoes, cubed(I use red potatoes & leave skins on)
1 Vidalia onion, chopped
2 tbs butter
3 tbs sour cream
1. Preheat an oven to 350 degrees. 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. (I laid a sheet of aluminum foil over the top of the chicken breast...to help hold the moisture in the meat.  Make sure you let your meat relax after it's done BEFORE eating...it really makes a difference.)
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.

I'm going to be taking a break from cooking time-consuming meals.  We are going to be eating beans w/fat back and easy crock pot meals for a little while.  Even though I won't be posting recipes for a time, I will still be looking forward to seeing what you guys are cooking up!  :)


Anne said...

Yummy, yummy!!!! This is a delicious recipe. I really like feta cheese and with the chicken and bacon and other ingredients it is an award winning meal. The potatoes with the onions has to be too good for words. I am going to try it.

grandaddy said...

i can read the thoughts that are going thru Allyson's mind. ...."as soon as Mamma leaves the room i will sample some of that"!!!

....i'm just kidding you Allyson, you wouldnt ever do anything snicky.

Kristin said...

I made something like this once in my home Ec class in college except I didn't use the feta cheese. This looks sooooo good. My mouth actually watered when I first saw the picture.
I am hoping I will make something new sometime soon. It seems like we live off pasta.

Katie said...

This looks unbelievably delicious!!! I just may try it this weekend! We have been eating beans the past 2 nights now and they are delicious! I don't know why I didn't like them when we were kids.

Candace said...

This meal is scrumptious! If you have any leftovers, they won't be left for long.