Here’s another quick and easy low carb and keto-friendly chicken dish with plenty of flavors to elevate it to the next level! This recipe pairs well with a mixed green salad, roasted vegetables or steamed broccoli. For those not following a low carb diet, add a baked potato for a wonderful restaurant-quality dinner!
No worries if you don’t care for goat cheese, just substitute cream cheese or mascarpone cheese.
Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
- 2 tablespoons extra virgin olive oil
- 4 (6-oz. each) boneless, skinless chicken breasts
- 4 oz. goat cheese, divided (can substitute cream cheese or mascarpone for goat cheese)
- 6 strips of cooked bacon, crispy and crumbled
- 6 basil leaves, rolled and sliced thin
- Salt and pepper to taste
- 1 cup balsamic vinegar
- Preheat oven to 375°F/190°C
- 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.
Recipe Note: These Stuffed Chicken Breasts pair well with a mixed green salad or roasted vegetables, or steamed broccoli.