Name: Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 T. extra virgin olive oil; 4 6-oz. boneless, skinless 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

Get ready for a culinary ride that will have your taste buds dancing! We’re talking about Bacon, Goat Cheese & Basil Stuffed Chicken Breasts – a dish that is as delightful to your palate as it is easy to make. This is not your ordinary chicken breast recipe; we’re pushing the boundaries by stuffing it with gooey, melty cheese and wrapping it all up in smoky, crispy bacon. If you’re a fan of flavor-packed meals and are not afraid of a little indulgence, then keep reading because this recipe is for you!

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Why you’ll love this recipe

Simplicity at its finest: You don’t have to be a master chef to whip up this dish. All you need are a few simple ingredients and a bit of time – voila, a delicious meal is served!
A symphony of flavors: Every bite you take is a journey through a myriad of flavors – the saltiness of the bacon, the richness of the cheese, and the succulence of the chicken breast. It’s a combination that will leave you coming back for more!
Perfect for any occasion: Whether you’re cooking for a family dinner, a date night, or a casual hangout with friends, this dish is sure to impress. Its presentation is as enticing as its taste.
Customizable: Feel free to get creative with this recipe! Swap out the cheese for your favorite variety or experiment with different types of bacon. The possibilities are endless and delicious.

What is Stuffed Chicken Breasts?

Stuffed Chicken Breast is a delightful twist on the classic chicken dish where the chicken breast is filled with a variety of ingredients. It begins with a chicken breast that’s sliced open or butterflied to create a pocket. This pocket is then stuffed with delicious fillings, which can range from cheeses, vegetables, or even other meats.

The stuffed chicken breast is then typically baked or grilled until it’s juicy and perfectly cooked. The beauty of this dish lies in its versatility, as the stuffing can be customized to personal preference, making each stuffed chicken breast a unique culinary creation.

Ingredients

Extra virgin olive oil
Boneless, skinless chicken breasts
Goats cheese
Cooked bacon
Basil leaves
Salt and pepper
Balsamic vinegar

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Don’t fret if you don’t have all the ingredients on hand, or perhaps you’d like to mix things up a bit. Here are a few suggestions:

Boneless, skinless chicken breasts: If chicken breasts aren’t available, feel free to use chicken thighs. They’re juicier and can withstand a longer cooking time without drying out. A vegetarian? No problem! Large portobello mushroom caps make a fantastic substitute and pair wonderfully with the other ingredients.
Goat Cheese: Feta or cream cheese could work as a great alternative to goat cheese. They both melt beautifully, adding a creamy texture to your dish.
Cooked bacon: If you’re trying to cut down on meat or prefer a lighter option, turkey bacon can be a fantastic alternative. For a vegetarian version, swap bacon with smoked tofu for that smoky flavor.
Basil leaves: Feel free to swap basil leaves with other herbs such as rosemary or thyme, depending upon your preference or what’s available in your pantry.
Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used as an alternative to balsamic vinegar. They both have the tanginess that complements the other flavors in this dish.

Instructions

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.

Recipe tips

Pound the chicken: To ensure even cooking and a perfect pocket for stuffing, gently pound the chicken breasts to an even thickness using a meat mallet or a rolling pin.
Avoid overstuffing: It might be tempting to load up on the cheese, but try not to overdo it. Too much filling can cause it to spill out during cooking.
Secure the stuffing: Use toothpicks to secure the edges of the chicken breast after stuffing. This helps to keep the filling inside while cooking.
Precook the bacon: Before wrapping the chicken, partially cook the bacon. It will ensure that the bacon is fully cooked when the chicken is done, without overcooking the chicken.
Adjust cooking time: Keep in mind that thicker chicken breasts will need more time to cook. Use a meat thermometer to ensure your chicken is cooked to the right temperature.
Rest before serving: Once cooked, let your chicken rest for a few minutes. This allows the juices to redistribute throughout the chicken, resulting in a juicier dish.

Storage & reheating

Storing and reheating this Stuffed Chicken Breasts is pretty straightforward. After the dish cools down, you can store leftovers in a tight-lid container and refrigerate it for up to 3 days. Yes, this dish is freezer friendly! If you decide to freeze it, wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container.

They will keep well for up to 3 months. When you’re ready to enjoy again, thaw in the refrigerator overnight before reheating. To reheat, preheat your oven to 325°F, place the chicken on a baking sheet, and heat for about 15-20 minutes or until warmed through. If you’re reheating from frozen, you may need to allow extra time.

Recipe FAQ

Can I use a different type of meat instead of chicken?

Yes, you can. This recipe is versatile and can be made with turkey or pork cutlets as well. But remember to adjust your cooking time accordingly as different meats require different cooking times.

I’m not a fan of bacon. Can I skip this ingredient?

Absolutely! While the bacon does provide a nice smoky flavor, this dish is delicious even without it. You can also substitute it with ham or prosciutto if you prefer.

Can I prepare this dish ahead of time?

Yes, you can prepare and stuff the chicken in advance. You can store it in the refrigerator for up to 2 days before you’re ready to cook. However, wrap it in the bacon just before you’re ready to put it in the oven to prevent the bacon from becoming soggy.

What side dishes pair well with this recipe?

This dish goes well with a variety of sides. For a lighter meal, pair it with a fresh salad or steamed vegetables. If you’re looking for something more hearty, it pairs well with mashed potatoes or a creamy pasta. The choice is yours!

What can I do if the cheese leaks out while cooking?

Leakage can sometimes occur if the chicken isn’t sealed properly. Make sure to seal the openings with toothpicks. Even if some cheese does leak out, it’ll create a delicious sauce that you can drizzle over the chicken.

How do I know if the chicken is properly cooked?

The best way to ensure your chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F when it’s done.

Yield: 4 portions