Bacon Wrapped Stuffed Chicken Tenderloins with Rosemary Potatoes
Bacon Wrapped Stuffed Chicken Tenderloins stuffed with feta and wrapped in bacon with roasted potatoes in one pan.
Cook Time45 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 535kcal
Bacon Wrapped Stuffed Chicken Tenderloins
- 8 chicken tenderloins
- 6 oz feta cheese
- 4 slices bacon cut in half
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 shallot chopped
- 1 clove garlic chopped
Rosemary Potatoes
- 4 red potatoes chopped
- 2 sprigs rosemary fresh
- salt and pepper to taste
- 1 tablespoon olive oil
Bacon Wrapped Stuffed Chicken Tenderloins
Pound the chicken flat
Place slice of chicken down on plate
Add feta cheese and salt and pepper
Roll up chicken breast tightly with the bacon strip securing it together
Place oil in pan and bring pan to temperature and add onion, garlic and stuffed chicken tenderloins
Cook for 2-3 minutes on each side until golden brown then transfer to 325 degree F oven for about 25 minutes until the internal temperature is 170 degrees F
Rosemary Potatoes
Preheat oven to 190 degree celsius
Chop up potatoes into bite size pieces
Chop up rosemary and garlic
Add potatoes, rosemary, garlic, oil olive and salt and pepper to an oven safe dish and stir
Put in oven and bake for about 35-40 minutes until golden brown. Stir every 10- 15 minutes so browns evenly.
Enjoy with Bacon Stuffed Chicken Tenderloins.
Serving: 1g | Calories: 535kcal | Carbohydrates: 37g | Protein: 34g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 116mg | Sodium: 776mg | Potassium: 1430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 20mg | Calcium: 236mg | Iron: 2mg