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You are here: Home / COOK / Chicken / Tasty Tuesday: Feta Stuffed Chicken Breasts

July 3, 2012 By Cyn Gagen 1 Comment

Tasty Tuesday: Feta Stuffed Chicken Breasts

Filed Under: Chicken, COOK

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These Feta Stuffed Chicken Breasts are utterly delicious, look impressive on the plate, are simple to make, and can be made ahead of time.

Ingredients:

1  10 oz. pkg. frozen chopped spinach, thawed

8 oz. feta cheese, crumbled

1/2 cup mayonnaise (you can use light mayo instead or a half and half mixture with some yogurt)

1 clove garlic, minced

1/2 tsp. basil

6 boneless, skinless chicken breasts (pounded to about 1/4 inch thickness between waxed paper)

Toothpicks

1/2 tsp. paprika

6 slices bacon

Instructions: 

fetachick1pic

Squeeze out excess water from the spinach.  Mix it with the feta, mayo, garlic, and basil.

fetachick2pic

Divide the filling mixture into 6 equal parts and place 1 in the middle of each chicken breast.

fetachick3pic

Roll up the breast and secure with toothpicks.  Sprinkle with paprika and wrap a slice of bacon around each breast.  At this point you can cover with plastic wrap and place the breasts in the fridge until ready to cook (I’ve done them up to 12 hours ahead of time but you should be able to make them the night before if desired).  Place a rack onto a baking pan (I use a broiling pan with its rack) and spray with cooking spray to prevent sticking.

fetachick4pic

Bake at 325 degrees F for about an hour, until the internal temperature reads 160 degrees F.  If you want a little extra browning on it, you can place under the broiler for a couple minutes just before serving.  Don’t forget to remove the toothpicks!

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Comments

  1. Mary says

    July 6, 2012 at 3:56 pm

    Hi, I’ve popped over from Debbie’s Linky party and pinned your recipe on Pinterest. This looks delicious! I love feta, and I like the way the bacon holds it all together! I’m now your newest Follower.

    Have a lovely weekend!

    Mary

    Reply

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