Ingredients
  • 1/2 stick light butter, at room temperature
  • 4 ounces feta cheese crumble
  • 4 slices brown sugar bacon, cooked until crisp and finely chopped
  • 2 teaspoons chopped chives
  • 3 skinless chicken breasts
  • ground black pepper


This recipe was adapted from Claire Robinson of "5 Ingredient Fix" on the Food Network. The original recipe was for Bacon and Blue Cheese Stuffed Chicken Breast but I replaced the blue cheese with feta cheese. I prepared the dish according to the directions but using the ingredients and the amounts listed above.

*The original recipe calls for 2 sticks of butter to make the compound butter; this yields twice the amount of the compound butter needed. What's left over can be frozen or refrigerated for future use.



To make the compound butter, mix the butter, bacon, feta cheese, and chives in a large mixing bowl.




 Cover the chicken breast with the compound butter and apply a pinch of black pepper over the top.



Roast the chicken on 425 degrees for 35 to 40 minutes.


I then just grabbed a box of Hungry Jack Potatoes Au Gratin to balance out the meal. Sure I could have done a homemade version starting from scratch where I individually peeled and sliced the potatoes for more authenticity. But really? Really? At this point? No. Hungry Jack, it is. Maybe next time.


The meal yielded three equally sized servings. One of which I ate that night. The other two I placed in Ziploc containers to take to work as lunch the next two days.


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