A few weeks ago, the husband and I were fortunate enough to have dinner with friends we don’t normally see, who literally moved to Maine yesterday. They served us this chicken, and I had to get the recipe.
Not surprisingly, it’s from the reputable AllRecipes.com here, and it’s very highly rated.
Also, even if we take out the bacon and feta (or don’t have it on hand), the oil mixture here is fantastic, as is the method of cooking chicken – super moist all the way through. I will definitely be using this technique in the future.
- 1/4 cup olive oil
- 1 tsp lemon juice
- 2 garlic cloves, minced
- 1/2 tbsp dried oregano
- salt and black pepper
- 2 boneless, skinless chicken breasts
- 4 oz feta cheese
- 2 slices bacon, cooked and crumbled
Note: The feta and bacon are stuffed in the breasts (obviously), but then I sprinkle some over the chicken as well. You probably don’t need more than what I listed here, but feel free to have some extra feta on hand, or cook up one more slice of bacon just in case.
Also note: You will need toothpicks to hold the stuffed chickens together.
Preheat the oven to 350 degrees F.
Mix the oil, lemon juice, garlic, oregano, and salt and pepper in a small bowl.
Cut a slit in the middle of each chicken breast and stuff with feta and bacon, reserving some for the topping.
Then, close with toothpicks.
With chicken in a baking pan or casserole dish, pour the oil mixture over. I swish it around to make sure it get sufficiently underneath the breasts.
Top with remaining feta and bacon.
Bake for 30 to 35 minutes.
When it’s ready, I pour the excess oil in the pan over the chicken for some added moisture.
Get ready for some moist, flavorful chicken.
Makes 2 servings.