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.