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Preheat oven to 375 degrees.
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Butterfly the chicken by running a sharp knife horizontally
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through the thickest part of each breast. Place one hand on top of the breast
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to stabilize while holding the knife parallel to the work surface while
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cutting. Do not cut all the way through. Open the breast so both halves can lie
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flat.
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Season the exposed surface with salt and pepper, then add ¼ of the goat
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cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the
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breasts in half so the cheese mixture is surrounded by chicken breast on the
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bottom, back and top. Secure with long wooden toothpicks, if desired.
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Heat olive oil over medium-high heat in a large oven-safe
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skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once
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browned on the bottom, carefully turn each breast over and repeat on the other
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side. Season top and bottom with salt and pepper, if desired, during this
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process.
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Place skillet in preheated oven and cook until an instant
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read thermometer reads 165 degrees when inserted, approximately 25-30 minutes.
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Remove from the oven and cover until ready to serve.
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A few minutes before removing the chicken from the oven,
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start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan
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over medium-high heat. Stir while heating until the vinegar is reduced to about
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⅓ of its original volume. It will form a thick, syrupy consistency when it is
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ready.
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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.