Feta Stuffed Chicken Recipes

Steps:

• 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.
• 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.
• 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).
• 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.
• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a large baking sheet with cooking spray.
• Combine chicken, feta cheese, egg, bread crumbs, carrot, celery, garlic, and ranch dressing mix in a large bowl. Mix evenly until combined. Form mixture into 1/2-inch meatballs and place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes; turn meatballs. Continue baking until no cooked through, about 14 minutes more.
• Transfer cooked meatballs to a large bowl, add Buffalo wing sauce, and gently toss to combine.

Steps:

• Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
• Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
• Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
• Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or tolling pin.
• Dredge chicken in breadcrumbs.
• Spoon 1 Tbs cheese onto each piece of chicken; fold chicken in half Place folded breast halves in a 8" square baking dish coated with cooking spray.
• Drizzle melted margarine over chicken.
• Bake, uncovered at 400F for 25 minutes or until chicken is done.
• Combine spinach and basil in a bowl, drizzle with vinegar and oil.
• Sprinkle pepper over salad; toss well.
• Serve chicken over salad.

Steps:

• Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil., Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, until a thermometer reads 165°, and the tomato mixture is thickened, 5 minutes longer. Discard toothpicks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.

Steps:

• Pre-heat oven to 350.
• In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
• Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
• Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
• Place the coated chicken in a greased glass pan.
• Stuff the feta mix into the pockets of each chicken breast.
• Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
• Cook for 45 minutes.

Steps:

• Pound the chicken flat. I use a ziplock freezer bag instead of plastic wrap because I find it less messy this way. Just place each chicken breast in the bag 1 at a time and using a mallet pound it flat.
• Mix the cream cheese, feta cheese, jalapenos, cilantro, and lime juice together.
• Take each piece of chicken and bread it on both sides using the breader.
• Now spread about 1 tablespoon (this can vary depending on the size of the chicken breast) of the mix onto the flat chicken breast. Start at one end and roll it up.
• Place the chicken in a greased baking dish.
• Cook for 40 minutes at 375.