3/4cup(3oz) crumbled feta cheesegarlic and herb preferred, divided
4slicescooked baconcrumbled or chopped, divided
Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken breasts).
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Set aside.
Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165°F.
Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies or serve with orzo, and enjoy!
*If you don't have a garlic press, crush the garlic cloves with the flat of your knife blade and then dice the crushed garlic.