Feta and Bacon Stuffed Chicken with Onion Mash

Feta and Bacon Stuffed Chicken with Onion Mash


243 people made this

About this recipe: Not for anyone watching their diet. A wonderful flavour filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!


Serves: 3 

  • 350g streaky bacon, cut into 2.5cm pieces
  • 150g crumbled feta cheese
  • 3 tablespoons soured cream
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 3 skinless, boneless chicken breast fillets
  • 125g plain flour
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 4 potatoes, peeled and cubed
  • 1 large onion, chopped
  • 30g butter
  • 3 tablespoons soured cream

Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

  1. Preheat an oven to 180 C / Gas mark 4. Place the bacon in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon dripping in the pan, and cool the bacon rashers on a plate lined with kitchen paper. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of soured 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 5cm pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg and breadcrumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into breadcrumbs.
  3. Reheat the bacon dripping over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon dripping 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 centre should read at least 74 degrees C.
  4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  5. While the potatoes are boiling, cook the onion in the remaining bacon dripping 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 soured cream. Serve the chicken breasts accompanied by the mashed potatoes.

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Reviews (3)


What a great recipe,tasted great,will be making again,thanks for sharing - 09 Nov 2010


I was really looking forward to making this dish but I was sadly disappointed..... The feta and bacon being salty dry the dish out and I found it 'claggy' and dry. Sorry......... - 29 Sep 2013


Will make again but one breast feed two of us fine. However not my partner's favourite dish. I used fresh bread crumbs and liked the result and held the pocket together with toothpicks. - 05 Jan 2010

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