Feta & Bacon Stuffed Chicken with Orzo with Parmesan & Basil

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.



  1. 8 Tablespoons Olive Oil
  2. 2 teaspoons Lemon Juice Fresh (about 1/2 a small lemon)
  3. 6 Cloves Garlic
  4. 1 Tablespoon Oregano Dried
  5. to taste Salt
  6. to taste Black Pepper Ground
  7. 4 Chicken Breasts Skinless , Boneless
  8. to taste Feta Cheese
  9. 4 Bacon Slices of
  10. 2 Tablespoons Butter
  11. 1 Cup Orzo Uncooked
  12. 2 Cups Chicken Broth
  13. 1/2 Cup Parmesan Cheese , grated
  14. 1/4 Cup Basil Fresh , chopped
  15. to taste Salt
  16. to taste Pepper
  17. 2 Tablespoons Basil Fresh , chopped


50 mins
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    Place bacon slices on a baking sheet wrapped in foil (for easy cleanup) and place in a non-preheated oven.

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    Turn the oven on to 400 degrees and cook for 12 - 15 minutes depending on your desired crispiness.

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    Remove bacon from oven and wrap in paper towels to drain.

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    While the bacon is cooking, squeeze the lemon, peel and mince the garlic.

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    Preheat the oven to 350 degrees.

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    In a small bowl mix together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.

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    Place the chicken in a baking dish and pour the olive oil mixture over the chicken.

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    Stuff each chicken breast with a slice of bacon and feta. If the chicken breast does not stay closed, use a toothpick to secure.

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    Bake uncovered for 30 - 35 minutes.

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    Meanwhile, melt butter in a small pot over medium-heat.

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    When the butter is melted, stir in the orzo and saute until lightly browned, stirring frequently (about 3 - 5 minutes).

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    Stir in chicken broth and bring to a boil (about 1 minute).

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    Cover and reduce the heat and simmer until the orzo is tender and the liquid is absorbed (about 20 - 25 minutes).

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    Mix in the parmesan cheese and basil. Season with salt and pepper to taste. Garnish is basil.

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