Crispy bacon wrapped roasted red pepper, goat cheese stuffed chicken with a tangy balsamic drizzle and plenty of fresh basil!
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
Step 1: 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
Step 2: 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.
Step 3: 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.
Step 4: Option: Replace the salt and pepper with your favourite seasoning blend such as creole seasoning or taco seasoning.