I am such a huge fan of bacon and my new found favourite way to enjoy it in grilling season is wrapped around chicken and grilled to perfection! When you cook chicken breasts wrapped in bacon the bacon helps keep the chicken nice and moist and the bacon gets so nice and amazingly crispy! Yum! This bacon wrapped roasted red pepper and goat cheese stuffed chicken with balsamic drizzle and basil includes some of my favourite flavour combinations! Lets start with the roasted red pepper which are so nice and sweet and good and they pair perfectly with the tangy goats cheese and then I mix in some fresh chopped basil and lemon zest so that the filling of this bacon wrapped chicken is just brimming with summery fresh flavours! Once the chicken has been stuffed and grilled I serve it with a simple tart balsamic drizzle which perfectly complements all of the other flavours! You really can’t go wrong with this grilled bacon wrapped roasted red pepper and goat cheese stuffed chicken with balsamic drizzle and basil for this summers grilling season!
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
- 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
For the chicken:
For the Balsamic drizzle:
directions
- 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.
For the chicken:
For the Balsamic drizzle:
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Looks like a hearty meal josh and my boys would love!
AMAZING! this looks so delicious!
You had me at bacon! But bacon wrapped chicken and all those flavors and then the balsamic? Someone may need to hold me. We're totally trying this over the weekend!
Sadly, mine didn’t hold together on the grill – the bacon burned rather than crisped and fell off the chicken, and a bit of the cheese oozed out. I think the problem was the bacon was thick cut. It didn’t look pretty, bur at least it tasted good.
Still going strong, you are, Kevin! Been following you for over 10 years and always find your recipes tasty and interesting. Will try the bacon wrapped chicken and guacamole for my grandson and friends tomorrow. Keep going, Kevin, and all the best!