Description
Stuffing a boneless, skinless chicken breast with something delicious and then wrapping it in bacon is never a bad thing. It turns a super boring, please-wake-me-up-when-it’s-over piece of poultry into an exciting entree that’s sure to impress. The key to this technique is keeping the knife still while creating a nice big pocket in the chicken. It is, truly, a method for all seasons.
Ingredients
- 2 tablespoons unsalted butter
- ½ cup sliced green onions
- 2 tablespoons diced jalapeno pepper
- 3 cloves garlic, minced
- ½ teaspoon salt, or more to taste
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon fine dry bread crumbs
- 2 (8 ounce) skinless, boneless chicken breasts with tenders still attached
- 1 pinch salt and ground black pepper to taste
- 4 strips bacon, or more as needed
- 1 teaspoon olive oil
- 1 lemon, juiced
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 2