Chicken breasts stuffed with crispy bacon, creamy goat cheese, and fresh basil leaves. Baked in the oven, then topped with a balsamic glaze. An easy healthy chicken dinner recipe that takes only 15 minutes to prepare.
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This is an easy baked chicken dinner that you can prepare any night of the week. It’s simple, yet seems elegant. Crispy bacon and creamy cheese baked inside a boneless skinless chicken breast. Simply yummy! And if you happen to be interested in low carb, or keto, this versatile recipe fits those categories.
HOW TO MAKE STUFFED CHICKEN BREASTS
Carefully butterfly each chicken breast by running a sharp knife, like this one, horizontally through the thickest part of the breast but not all the way through. Both sides of the breast should lie flat on the surface. Sprinkle with salt and pepper.
Add some bacon, goat cheese, and basil leaves on one side of the breast. Fold the other half of the chicken breast over, then secure with a toothpick if desired.
When finished stuffing the chicken breasts, brown each side in an oven-safe skillet, like mine.
Place skillet in a preheated 375F oven and bake for about 25-30 minutes or until chicken reaches 165 degrees. A few minutes before the chicken is done, prepare the balsamic glaze. Serve with your vegetable(s) or side(s) of choice, depending on your eating plan (if any).
Stuffed Chicken Breast
Ingredients
- 4 large, boneless skinless chicken breasts
- 6 strips of bacon, cooked & crumbled
- 4 oz goat cheese, divided
- 6 fresh basil leaves, chopped
- 2 tbsp olive oil, or coconut oil
- 1 cup balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375F. Carefully butterfly each chicken breast by running a sharp knife horizontally through the thickest part of the breast but not all the way through. Both sides of the breast should lie flat on the surface. Sprinkle with salt and pepper.
- To each chicken breast, add 1/4 of the bacon, 1/4 of the goat cheese, and 1/4 of the chopped basil leaves on one side of the breast. Fold the other half of the chicken breast over, then secure with a toothpick if desired.
- When finished stuffing the chicken breasts, brown each side in an oven-safe skillet. Place skillet in oven and bake for about 25-30 minutes or until chicken reaches 165 degrees.
- A few minutes before the chicken is done, prepare the balsamic glaze. Place the balsamic vinegar in a small saucepan over medium-high heat. Stir until the vinegar is reduced by 1/3. It will start to form a thick, syrup-like consistency.
- To serve, place chicken breast on plate and drizzle glaze on top.
Have you tried these low carb products? I love to get their sampler box. There’s a nice variety of bread, bagels, sweets, and even pasta. At the moment, they only have a few Keto items, but I’m sure they’ll be adding more. I’ve been a customer of theirs for years and enjoy their low carb bread and bagels the most!
I hope you enjoy this stuffed chicken as much as we do. If you make this recipe, leave me a comment and let me know. I’d love to hear from you.
Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:
Baked Egg in Avocado with Bacon and Cheese
Buffalo Chicken and Bacon Wraps
Skillet Chicken Thighs over Cauliflower Rice
A couple of the kitchen items I used for this recipe include:
Some of my favorite low carb and keto cookbooks that I own include:
Great recipe but what is the oven temperature for the 25-30 minutes baking portion?
Hi Jane! The oven should be preheated to 375F. I have fixed the recipe. Thank you for asking! I hope you enjoy this recipe.
Thank you for your prompt response. Much to my adult son’s displeasure, I cook too much chicken :D. This should make him happy. I know I will be (not just baked chicken again!). Will be going to the supermarket soon to get the ingredients.
LOL. Let me know what he thinks! Goat cheese is very creamy…I love it. I hope you enjoy this recipe as much as we do! Let me know…
P.S. I’ve never had goat cheese before. You’re broadening my horizons and I welcome it.
Thanks for featuring my recipe on this week’s Meal Plan Monday!