Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 pound bacon, cut into 1 inch pieces
• 1 cup crumbled feta cheese
• 3 tablespoons sour cream
• 1/8 tablespoon dried oregano
• 1/8 teaspoon ground black pepper
• 3 (4 ounce) skinless, boneless chicken breast halves
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup dry bread crumbs
• 4 potatoes, peeled and cubed
• 1 sweet onion (such as Vidalia®), chopped
• 2 tablespoons butter
• 3 tablespoons sour cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon pieces in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble.

2. Mix the feta, some of the sour cream, the crumbled bacon, dried oregano and black pepper in a bowl until spreadable.

3. Preheat the oven to 400°F (204°C). Cut a deep pocket into the side of each chicken breast, fill with the feta mixture, and press the edges firmly closed.

4. Set up three shallow dishes: flour in the first, beaten eggs in the second, and dry bread crumbs in the third. Coat each stuffed chicken breast in flour, dip it in egg, then press it into the bread crumbs.

5. Place the chicken on a greased baking sheet and bake for 25 to 30 minutes, until the thickest part reaches 165°F (74°C) and the coating is golden.

6. Put the potato cubes in a pot of boiling water and cook for 12 to 15 minutes, until tender. Drain well.

7. Melt half the butter in a skillet over medium heat. Cook the chopped sweet onion for 8 to 10 minutes, until soft and lightly golden.

8. Mash the hot potatoes with the remaining butter, the remaining sour cream and the cooked onion until smooth. Serve with the chicken.