Feta & Bacon Stuffed Chicken with Orzo with Parmesan & Basil

This dish was was prepared for the subreddit, /r/52weeksofcooking, where the theme was “herbs”. This theme was a little vague because most food has some sort of herb in it. While I am not the biggest fan of chicken (especially chicken breast), I am a huge fan of feta and I was not disappointed. This was juicy and delicious and the orzo was absolutely amazing.

In this dish I cooked my bacon in the oven because it is easier and I am lazy but you could just as easily fry it as well.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Course: main course
  • Cooking Time: 50 mins


8 Tablespoons Olive Oil
2 teaspoons Fresh Lemon Juice (about 1/2 a small lemon)
6 Cloves Garlic
1 Tablespoon Dried Oregano
to taste Salt
to taste Ground Black Pepper
4 Skinless , Boneless Chicken Breasts
to taste Feta Cheese
4 Slices of Bacon
2 Tablespoons Butter
1 Cup Uncooked Orzo
2 Cups Chicken Broth
1/2 Cup Parmesan Cheese , grated
1/4 Cup Fresh Basil , chopped
to taste Salt
to taste Pepper
2 Tablespoons Fresh Basil , chopped


  1. Place bacon slices on a baking sheet wrapped in foil (for easy cleanup) and place in a non-preheated oven.
  2. Turn the oven on to 400 degrees and cook for 12 – 15 minutes depending on your desired crispiness.
  3. Remove bacon from oven and wrap in paper towels to drain.
  4. While the bacon is cooking, squeeze the lemon, peel and mince the garlic.
  5. Preheat the oven to 350 degrees.
  6. In a small bowl mix together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  7. Place the chicken in a baking dish and pour the olive oil mixture over the chicken.
  8. Stuff each chicken breast with a slice of bacon and feta. If the chicken breast does not stay closed, use a toothpick to secure.
  9. Bake uncovered for 30 – 35 minutes.
  10. Meanwhile, melt butter in a small pot over medium-heat.
  11. When the butter is melted, stir in the orzo and saute until lightly browned, stirring frequently (about 3 – 5 minutes).
  12. Stir in chicken broth and bring to a boil (about 1 minute).
  13. Cover and reduce the heat and simmer until the orzo is tender and the liquid is absorbed (about 20 – 25 minutes).
  14. Mix in the parmesan cheese and basil. Season with salt and pepper to taste. Garnish is basil.


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