Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

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

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

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

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake 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

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

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