Duration of preparation: 15 minutes
Duration of cooking: 25-30 minutes
Number of serves: 4
- 4 to 6 ounces of chicken breasts, boneless and skinless
- 4 ounces of separated goat cheese
- 6 strips of crisply cooked bacon
- 2 tablespoons of extra virgin olive oil
- 6 basil leaves thinly sliced
- 1 cup balsamic vinegar
- Seasoning to taste
- Heat up oven to 375 degrees.
- Run a sharp knife horizontally along the thickest area of each chicken breast. The knife should be held parallel to the worktop while cutting. Do not cut through to the end; then open it up such that both parts lay flat on the worktop.
- Season accordingly with salt and pepper. Add a quarter of the goat cheese, sliced basil leaves, and crushed bacon to each breasts. Fold up the chicken breasts in half so as to cover the cheese mixture. Use a long wooden toothpick to hold them closed if needed.
- Put olive oil in a big skillet safe for oven use and heat up over slightly high heat, then add the sated breasts to the pan. Turn each breast over once the bottom is brown. You may choose to add seasoning to top and bottom here.
- Put skillet in the oven already heated and cook for about 25 – 30 minutes, until 165 degrees read from an inserted thermometer. Remove and cover up until time to serve.
- Prepare the balsamic finish some minutes before taking out the chicken from the oven. Pour balsamic vinegar in a small mush pan and place over slightly high heat. Stir continuously until the content is observed to have reduced by about two-third of its original quantity. When ready, it appears thick and dark.
- Transfer a piece of the stuffed breast, trickled with balsamic finish, then serve.