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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.
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