![Feta and Bacon-Stuffed Chicken with Onion Mashed Potatoes plated with some salad greens](https://cdn.statically.io/img/www.allrecipes.com/thmb/_q8H-wUhnbcvH7c3KjZEtcAzKu4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/174720_Feta-and-Bacon-stuffed-chicken106_MFS-7a02ff2816af4575b918ad7aec9706d8.jpg)
Ingredients
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¾ pound bacon, cut into 1 inch pieces
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1 cup crumbled feta cheese
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6 tablespoons sour cream, divided
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⅛ tablespoon dried oregano
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⅛ teaspoon ground black pepper
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3 (4 ounce) skinless, boneless chicken breast halves
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1 cup all-purpose flour
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1 cup dry bread crumbs
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2 large eggs, beaten
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4 potatoes, peeled and cubed
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1 sweet onion (such as Vidalia), chopped
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2 tablespoons butter
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned but still soft, 5 to 7 minutes. Cool bacon on a paper towel-lined plate; reserve grease in the skillet.
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Mix together cooled bacon with feta cheese, 3 tablespoons sour cream, oregano, and black pepper in a small bowl until well combined; set aside.
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Lay chicken breasts flat on a clean work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in each chicken breast. Spoon bacon mixture into the pockets.
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Place flour, bread crumbs, and beaten eggs into separate, shallow dishes. Dredge a chicken breast in flour; shake off excess. Dip into beaten eggs. Lift up so excess egg drips back into the dish. Press into bread crumbs to coat both sides. Repeat with remaining chicken breasts.
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Reheat grease in the skillet over medium heat. Sear chicken breasts in the hot grease until browned on both sides, about 2 minutes per side. Reserve grease in the skillet. Transfer chicken breasts to a baking dish.
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Bake in the preheated oven until chicken is no longer pink and 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).
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Meanwhile, place potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
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While potatoes are cooking, cook and stir onion in remaining grease in the skillet over medium heat until very tender and golden brown, about 10 minutes.
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Place cooked potatoes into a large bowl. Add onion, remaining 3 tablespoons sour cream, and butter; mix well. Serve alongside stuffed chicken breasts.
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.
Nutrition Facts (per serving)
1498 | Calories |
84g | Fat |
119g | Carbs |
65g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 1498 | |
% Daily Value * | |
Total Fat 84g | 108% |
Saturated Fat 36g | 178% |
Cholesterol 343mg | 114% |
Sodium 1961mg | 85% |
Total Carbohydrate 119g | 43% |
Dietary Fiber 10g | 37% |
Total Sugars 10g | |
Protein 65g | 129% |
Vitamin C 62mg | 69% |
Calcium 445mg | 34% |
Iron 8mg | 47% |
Potassium 1976mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.