Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

• Gluten free

• Meat

  • 4 (6 ounce chicken breasts
  • 8 slices Bacon

• Produce

  • 2 tbsp Basil
  • 2 tsp Lemon, zest

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Red pepper, roasted
  • 1 Salt and pepper

• Dairy

  • 4 oz Goat cheese

Found on closetcooking.com

Description

Ingredients

• 4 (6 ounce) chicken breasts, butterflied or pounded thin
• salt and pepper to taste
• 4 ounces goat cheese
• 1 roasted red pepper, diced
• 2 tablespoons basil, chopped
• 2 teaspoons lemon zest
• 8 slices bacon
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar

Directions

• Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken chicken breasts, roll them up and wrap each in 2 slices of bacon
• Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.
• Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.

Nutrition