Tasty Tuesday: Feta and bacon stuffed chicken

Feta and bacon stuffed chicken

Serves four

2 large chicken breasts

4 pieces of bacon, cooked

4 T feta cheese

1 cup Italian bread crumbs

Salt and pepper to taste

Cooking spray

Toothpicks

Cream of chicken soup (optional)

Preheat oven to 400. Pound chicken breasts with a mallet until about ¼ inch thick. Cut each breast in half to create 4 pieces of chicken. Wrap bacon around a tablespoon of feta cheese and place in the center of a chicken breast. Wrap chicken around bacon and feta and secure with toothpicks. Place bread crumbs in a bowl and season with salt and pepper. Roll chicken in breadcrumb mixture. You can dip chicken in egg mixture first but I usually just spray with some cooking canola oil spray. My chicken is usually wet from defrosting. Place in a 9 x 13 glass pan. Spray chicken once in pan with cooking spray to lock in moisture. Bake for 45 minutes. If desired, you can top chicken with heated cream of chicken soup.

This is great served with rice or a potato dish and a veggie.