Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
By margiekyle
- 4
- 10 mins
- 30 mins
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
Preparation
Step 1
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.
4 servings - 346 calories per serving