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

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

Crispy bacon wrapped roasted red pepper, goat cheese stuffed chicken with a tangy balsamic drizzle and plenty of fresh basil!

ingredients

FOR THE CHICKEN:

• 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

FOR THE BALSAMIC DRIZZLE:

• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar

directions

FOR THE CHICKEN:

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
2. 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.

FOR THE BALSAMIC DRIZZLE:

1. 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.