Sunday, July 24, 2011

Chicken Breast Stuffed with Bacon & Feta

8 oz. feta cheese
8 oz. bacon, cooked & crumbled
6 boneless, skinless chicken breasts, pounded flat (if using frozen, make sure to thaw ahead of time)
1 tbsp olive oil
1 tsp oregano
1 tsp basil
1 can or 1 large diced tomatoes

Mix feta & bacon crumbles in a bowl, then spread down the center of each chicken breast. Fold the breast in half and secure with a toothpick. Put oil in a pan & heat, then add stuffed breasts, turning to brown while cooking. Add the tomatoes (and juice if you are using canned) & herbs, and simmer for 15-20 minutes (until chicken is cooked through). Serve chicken topped with sauce & tomatoes from pan.

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