March 06, 2012

Cream Cheese and Feta Stuffed Chicken Breasts and Broccoli Puff

Those who follow me on Twitter know that yesterday I mentioned I had boneless skinless chicken breasts out for dinner but wasn't quite sure what I was going to do with them.  I 'tweeted' that I was thinking of feta stuffed breasts... and that is indeed what we had.

This is a photo from my files of a previous time I made a bacon wrapped chicken breast but as it's a dish we have often, there isn't much sense in me taking numerous photos of the same thing!  Last night's version included this;

Feta and Cream Cheese Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
1/2 package bacon (12 or 16 oz. doesn't matter.  You just need about 3 strips for each breast)
4 oz. cream cheese
2 oz. feta cheese
salt and pepper

Pound the chicken breasts to flatten them uniformly.   Cube the cream cheese into equal parts.  Do the same with the feta.  Wrap a cube of feta and of cream cheese in each breast.  Lay on a sprayed or foil lined baking sheet, seam side down.  Wrap or lay slices of bacon on each.  You can either wrap them completely (as pictured) or you can slice the bacon in half and simply lay it over top the chicken breasts to cover.  This is not only for flavor and taste, but helps keep the chicken moist and tender.  Sprinkle with salt and pepper to taste.  Bake at 350 for about 45 - 60 minutes or until your chicken is done and golden crispy.

Pound the chicken flat to make it easy to fill and roll up

I served last night's chicken with a simple broccoli puff casserole side dish that I didn't use a recipe for, but just threw together.  It's an old classic your Grandmother probably made in some form in the past.
Broccoli Puff

16 oz. pkg. frozen broccoli
4 oz. cream cheese
1 egg
1/3 c mayonnaise
1/2 c cheddar cheese
1 can Cream of Mushroom Soup (low fat is fine)

Cook the broccoli in the microwave until just barely tender.  Drain.  Place in greased baking dish.  Mix together the soup, cream cheese, egg and mayonnaise.  Pour over the broccoli and top with a sprinkle of cheddar cheese.  Bake at 350 for about 40 minutes if your broccoli was very tender or an hour if it was still partially frozen or uncooked.  Salt and pepper to taste.Print Friendly and PDF