Ingredients for Bacon Feta Stuffed Chicken
- 4 boneless skinless chicken breasts
- 4 slices bacon, cooked and crumbled
- 1/2 cup crumbled feta cheese
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 tablespoon chopped fresh parsley
- toothpicks
- 1 tablespoon fresh basil, chopped
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How to Make Bacon Feta Stuffed Chicken
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast: using a sharp knife, cut a horizontal pocket almost all the way through, creating a space for the filling.
- In a bowl, combine 4 slices bacon (cooked and crumbled), 1/2 cup crumbled feta cheese, and 1 tablespoon chopped fresh parsley.
- Fill each chicken breast with the bacon and feta mixture and secure with toothpicks.
- Season chicken with salt and pepper to taste.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Brown the chicken breasts in the skillet for 2-3 minutes per side.
- Drain one 14.5-ounce can of diced tomatoes, reserving 1/4 cup of the juice.
- Add the drained tomatoes and the reserved juice to the skillet.
- Stir in 1 teaspoon dried basil (or 1 tablespoon fresh, chopped).
- Cover the skillet and transfer to the preheated oven.
- Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
- Remove from oven, let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
32g
Fat
11g
Carbs
4g
