Keto Stuffed Chicken Breast

Chicken breasts stuffed with crispy bacon, creamy goat cheese, and fresh basil leaves. Baked in the oven, then topped with a balsamic glaze.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 337kcal

Preheat oven to 375F. Pound the chicken to ½-inch thickness. Sprinkle both sides with salt and pepper.
Add ¼ of the bacon, ¼ of the goat cheese, and ¼ of the chopped basil leaves on one side of the chicken breast. Fold the other half of the chicken breast over, then secure with a toothpick if desired. Repeat with the remaining breasts.
In a large oven-safe skillet add the olive oil. Heat to medium-high, then sear each side of the chicken breast. Place the skillet in the oven and bake for about 25-30 minutes or until the chicken reaches 165F. Remove the skillet from the oven, and set aside to cool.
For the glaze, place the balsamic vinegar in a small saucepan over medium-high heat. Simmer the vinegar, stirring occasionally, until it's reduced by ⅓ and starts to form a syrup-like consistency.
To serve, place the chicken on a plate and drizzle glaze on top. Serve with your choice of side dish -- a green salad or steamed broccoli goes well with this, and you can drizzle some of the glaze over the side too.

Leftovers will stay fresh for up to 3 days in the refrigerator. Store in airtight containers.