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5 from 1 vote

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 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 535kcal
Author: HWC Magazine


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