As part of my 25 meals in 4 1/2 hours series, one of the meals included as for feta and bacon stuffed chicken. We had this last night and I have to admit, it was amazing! This recipe was adapted and doubled from other ones I found online. This one will make 10 stuffed chicken breasts, enough for two meals for our 6 person family, since the youngest two boys share the largest of the breasts. I served it with baked potatoes that I tossed in the microwave, a fresh salad and some corn.
Ingredients for two frozen meals:
10 chicken breasts
1 container of plain feta cheese
1 package of fresh bacon pieces
1 can chicken broth (optional)
Step 1: Mix together the container of feta and the package of fresh bacon pieces in a bowl. You can also cook your own bacon, but buying the pieces already cut up is so much easier and a little less expensive.
Step 2: Cut a pocket in each chicken breast and stuff with some of the mixture. A little goes a long way and just a tablespoon or two of the mixture is needed. Tie the breast closed with some string if desired. Do not use toothpicks if freezing, since they will go through the bags.
Step 3: Place five breasts each into two freezer bags and squeeze as much of the air out as possible. Mark with the date and cooking instructions. This is enough for two separate meals.
Step 4: Defrost in the fridge the day before you want to cook the breasts. Place 5 breasts in the bottom of the slow cooker. You can add a can of chicken broth if you want to help keep them moist, but it is not required. Cook on low for 6 hours.