Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Bacon Feta Stuffed Chicken

4 boneless skinless chicken breast
1/4 cup crumbled cooked bacon
1/4 cup crumbled feta cheese
1/2 tsp. Salt
1/4 tsp. Pepper
1 tbs. vegetable oil
2 cans (14.5 oz) diced tomatoes
1 tbs. Dried basil


Cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In dutch oven brown chicken in oil.

Drain on can of tomatoes, discarding the juice, add to the dutch oven with the other can of tomatoes undrained. Sprinkle with basil and simmer for about 5 minutes or until chicken juices are no longer pink and the tomato mixture has thickened.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.