This recipe for Stuffed Chicken Breast with Basil Goat Cheese and Bacon is absolute perfection. Healthy and delicious, this is a must try dinner idea. So simple and fabulous, save this recipe.
Stuffed Chicken Breasts with Basil Goat Cheese and Bacon
With many of the stuffed chicken breasts recipes, you chicken is usually bacon wrapped. In this case, I am cooking the bacon crumbled into the recipe.
Do I Have to Use Goat Cheese?
This goat cheese stuffed chicken breast makes a fantastic chicken dinner. If you wanted to skip the goat cheese, you can replace it with cream cheese.
How do I Butterfly Chicken to Stuff?
When you are making baked chicken recipe, you do want to butterfly the chicken. Do not cut all the way through the sides of the chicken.
What Side Dish Should I Serve with This Keto Stuffed Chicken Breasts
I love Stuffed Chicken Breasts. It is a meal that can be enjoyed whether you are on keto or not. Just about anyone will love this recipe. If you are looking for healthy side dishes to go with this chicken recipe, you will love:
- Cauliflower Fried Rice Keto
- Oven Roasted Cauliflower
- Garlic Chive Cauliflower Mash
- Broccoli Bacon Salad without Mayonnaise
- Pan Roasted Brussels Sprouts with Bacon
More Side Dishes
If you are not following Keto, you can try some of these delicious side dish recipes
- Cheesy Crash Hot Potatoes
- The Best Instant Pot Mashed Potatoes
- Cowboy Caviar Recipe
- Tri-Color Rosemary Roasted Potatoes
Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Extra virgin olive oil
- Boneless chicken breasts
- Goat cheese
- Cooked bacon
- Basil leaves
- Salt and pepper
- Balsamic vinegar
How to Make Stuff Chicken Breasts
Preheat oven to 375 degrees.
Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back, and top. Secure with long wooden toothpicks, if desired.
Season the exposed surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast.
Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, 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 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. Pairs well with a mixed green salad or roasted vegetables.
Stuffed Chicken Breasts with Basil Goat Cheese and Bacon
Ingredients
- 2 T. extra virgin olive oil
- 4 6- oz. boneless chicken breasts
- 4 oz. goat cheese divided
- 6 strips of cooked bacon crispy and crumbled
- 6 basil leaves rolled and sliced thin
- Salt and pepper to taste
- 1 c. balsamic vinegar
Directions
- Preheat oven to 375 degrees.
- Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
- Season the exposed surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
- Heat olive oil over medium-high heat in a large oven-safe skillet.
- Once hot, add the stuffed chicken breasts to the pan to sear.
- Once browned on the bottom, carefully turn each breast over and repeat on the other side.
- Season top and bottom with salt and pepper, if desired, during this process.
- Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, 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 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. Pairs well with a mixed green salad or roasted vegetables.
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