"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes Recipe

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This recipe for Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. bacon, cut into 1" pieces
1 c. crumbled feta cheese
3 T. sour cream
1/8 T. dried oregano
1/8 tsp. ground black pepper
3 (4 oz.) skinless, boneless chicken breast halves

1 c. all-purpose flour
2 eggs, beaten
1 c. dry bread crumbs

4 potatoes, peeled and cubed
1 sweet onion (such as Vidalia®), chopped
2 T. butter
3 T. sour cream

Directions:
Directions:
1. Preheat an oven to 350º. 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 T. 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" 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 min. 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, 20-25 min. An instant-read thermometer inserted into the center should read at least 165º.

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 min. 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 min. Once the potatoes are done, mash together with the onion, butter, and remaining 3 T. of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Number Of Servings:
Number Of Servings:
3

 

 

 

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