Bacon and Feta Stuffed Chicken Breast is the perfect dish when you want something a little extra special for dinner.
Hey, is it date night? A birthday? A special occasion? Need something a little special for dinner tonight?
I have two words for you:
Feta and bacon
Okay a couple more:
Chicken
Garlic
Peanut butter
–JK on that last one.
Throw all (most of) those things together, and you have a recipe for one of my very favorite slightly special dinners, Bacon and Feta Stuffed Chicken Breast.
This is the best dinner when you need something a little above and beyond because:
- It tastes amazing. Like seriously amazing.
- It’s basically fool-proof to make–you’d have to really, really try to ruin this dish.
- You can make Bacon and Feta Stuffed Chicken Breast mostly in advance, so if you are making it for company, it’s a low-stress dish to manage while you are running around getting ready.
- It will make your house smell like HEAVEN. I’m serious. If you have guests coming over, they minute they walk through the door, they will ask you what smells so amazing before they even say hi.
Bacon and Feta Stuffed Chicken Breast is about as simple to make as it gets. You butterfly a chicken breast ( watch this if you’ve never done that before ) and then stuff it with feta cheese and some cooked, crumbled bacon. After that, you mix together some olive oil, garlic, oregano, and a little salt and pepper and pour it over the top. That all goes into the oven and 25 to 40 minutes later something magical comes out.
The chicken is moist, stuffed with salty, tangy feta and smokey bacon. And the leftover drippings in the pan are perfect for spooning over steamed veggies. My family also likes to serve rice on the side with the drippings. I think a little Parmesan Orzo goes better, but you do what you want. 😉
More Easy Chicken Recipes
- Asparagus-stuffed Chicken
- Easy Roasted Chicken
- Salsa Chicken
As written, this Bacon and Feta Stuffed Chicken Breast recipe generously serves two. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling.
Ingredients
Special Equipment
- ▢ Instant-read thermometer
- ▢ Garlic press optional but nice to have
Sauce
- ▢ 1/4 cup olive oil
- ▢ 1 teaspoon lemon juice
- ▢ 2 cloves garlic pressed*
- ▢ 1 1/2 teaspoons oregano
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon pepper
Stuffed Chicken
- ▢ 2 small (8oz) boneless skinless chicken breasts
- ▢ 3/4 cup ( 3oz ) crumbled feta cheese garlic and herb preferred, divided
- ▢ 4 slices cooked bacon crumbled or chopped, divided
Instructions
- Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken breasts).
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165°F.
- Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies or serve with orzo, and enjoy!
Notes
Adapted From AllRecipes
This recipe for Small-batch Chocolate Chocolate Chip Muffins makes four big beautiful chocolate muffins stuffed full of melty chocolate chips.
Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins.
And I’ve ignored her requests because chocolate muffins usually aren’t my jam and because withholding things they want from younger siblings totally is (guys, I am the greatest big sister ever), but all good things must come to an end (and make even better things), so this week, I finally tackled chocolate chocolate chip muffins, small-batch style.
I take back everything I ever said about not being a chocolate muffin person because these Small-batch Chocolate Chocolate Chip Muffins are FABULOUS. They are over-the-top chocolatey, packed full of melty chocolate chips, and totally dreamy. The batter is made with sour cream (or yogurt) and oil, so they are super moist AND since they don’t use softened butter, you can make them the minute inspiration strikes you, which I think everyone can appreciate.
They’re not too sweet, so they don’t feel out of place on a brunch or breakfast table, but they definitely feel like a treat if you want to eat them for dessert.
This recipe makes four muffins with big beautiful muffin tops. The secret to getting those domes is to start with the oven temp nice and high so the blast of heat helps those babies pop straight up rather than ooze over the sides. Then you drop the heat for the last few minutes of cooking time so your muffins come out moist and perfect.
And just a head’s up, there’s a little coffee in the recipe, which won’t make your muffins taste like coffee. It just helps bring out the chocolate flavor. But if you don’t have any coffee brewed/don’t drink coffee, swap it out for milk. The muffins will still be so good!
Are you a chocolate muffin person? What’s your go-to muffin type?
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 2 tablespoons ( 10g ) cocoa powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup + 1 tablespoon ( 63g ) granulated sugar
- ▢ 1/4 cup sour cream or unsweetened yogurt *
- ▢ 1 egg white
- ▢ 2 tablespoons coffee or milk
- ▢ 2 tablespoons vegetable oil
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/4 cup ( 1.5oz ) chocolate chips plus more for topping
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
Notes
These Cookies and Cream Popsicles are the perfect summer treat, and all you need to make them is two ingredients and a popsicle mold!
I feel like I always start my posts with a Hey, do you need X problem solved? Here’s a recipe that will do that!
Like, hey, do you have a sad brown banana? Make One-banana Small-batch Banana Muffins !
Or, hey, do you have tons of leftover pesto? Make a Pesto Chicken Sandwich !
But that’s how I approach most of my recipe creation because I love recipes that solve problems, even when X problem = something silly like too much ice cream.
So, hey, do you have some vanilla ice cream you need to get rid of? You should make some Cookies and Cream Popsicles!
A few weeks ago, my lovely sister gave me one of those giant tubs of bargain ice cream that she bought for a class party and didn’t use. And when faced with that much ice cream, these popsicles were the very first things I decided to make with it. (BTW, that tub is still going strong. I’ve made about a 75 things with that ice cream so far, and I’m pretty sure it’s going to last me until NEXT summer.)
I’m not much of a vanilla ice cream fan, but add some crushed Oreos and a wooden stick, and it’s like something magical happens and turns the most boring of boring ice cream into a perfect summer treat. They’re cool, refreshing, and refreshingly easy to make.
To make these Cookies and Cream Popsicles, you just let your ice cream get a little melty and then layer it into a popsicle mold with crushed up Oreos. Freeze for a few hours and you’re good to go.
So if you have some ice cream in your freezer, grab some Oreos and try this ASAP, and if you don’t, these popsicles are totally good enough to justify buying a carton just to make them. You won’t regret it!
If you don’t have a popsicle mold, this is the one I have, and I love it. And once you have a popsicle mold and try these Cookies and Cream Popsicles, you can try my Red Wine Popsicles and Smoothie Popsicles !
Ingredients
Special Equipment
- ▢ Popsicle mold
- ▢ Popsicle sticks
Cookies and Cream Popsicles
- ▢ 15 Oreos
- ▢ 4 cups vanilla ice cream
Instructions
- Allow ice cream to sit at room temperature for 15 to 25 minutes until quite soft.
- Place oreos in a plastic bag and crush into pieces with the bottom of a glass or rolling pin.
- Add about 1 heaping teaspoon of crumbs to each popsicle mold. Fill halfway with softened ice cream. Add another heaping teaspoon of crumbs (this should use up the rest of the Oreos) and add the rest of the ice cream, leaving about a 1/2 inch of space. Replace lid, add popsicle sticks and freeze for 4 hours.
- Run popsicle mold under lukewarm water to loosen popsicles, gently remove, and enjoy!
Bacon and Feta Stuffed Chicken Breast
Ingredients
Special Equipment
- Instant-read thermometer
- Garlic press optional but nice to have
Sauce
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic pressed*
- 1 1/2 teaspoons oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Stuffed Chicken
- 2 small (8oz) boneless skinless chicken breasts
- 3/4 cup ( 3oz ) crumbled feta cheese garlic and herb preferred, divided
- 4 slices cooked bacon crumbled or chopped, divided
Instructions
- Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken breasts).
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165°F.
- Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies or serve with orzo, and enjoy!
