Chicken breasts stuffed with goat cheese and bacon – gluten-free, suitable for a family dinner or dress up for company. This stuffed chicken breast recipe takes just a bit of prep work but comes together quickly.
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First step is to butterfly the four 6 oz chicken breasts. you do this by running a sharp knife horizontally through the thickest part of each. Place your hand on top of each piece to keep the meat steady whilst cutting and hold the knife parallel to the bench-top. Do not cut all the way through. The aim is to almost but not quite slice the chicken breast in half so that it can be opened up and flattened.
Next add salt and pepper to suit your tastes and then put chicken breasts on a plate in the refrigerator to stay cool while you prepare the filling.
The next step is to cook the 6 slices of bacon then let them cool. Once they are cold you crumble them into small pieces and divide into four small piles.
Now take the 6 basil leaves and slice them thinly or you can just chop them, it doesn’t really matter so go with what suits you. Split the chopped or sliced basil into four groups as well, you can put each pile with a bacon pile.
The last step in preparing your filling is to crumble your 4 oz of goat goat cheese into small pieces and divide it into the same four piles as the bacon and basil.
Fold each breasts in half so the cheese/bacon/basil mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
At this point, turn the oven on to 375F (190C).
Heat a bit of oil (about 2 tablespoons) over medium-high heat in a large skillet.
Once hot, carefully add the stuffed chicken breasts to the pan to sear. Extra virgin olive oil is your best option, but don’t avoid making this delicious meal simply because you have a different kind of oil. Use what you have, as long as it is keto friendly.
Brown them on the bottom, and then carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper while they are browning.
You are not trying to cook the meat through, just brown it. Transfer the breasts to an oven-safe casserole
Place in preheated oven and cook until an instant read thermometer reads 165F (74C) degrees when inserted, after approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat 1 cup balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.
To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. This goes well with a mixed green salad or roasted vegetables. You can certainly also serve it with cauliflower rice or a zoodle side dish.