Bacon-wrapped roasted red pepper and cheese stuffed chicken
Indulge in a gourmet treat with this delectable Bacon-Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken recipe. Tender chicken breasts are seasoned with salt and pepper, generously filled with creamy goat cheese, roasted peppers, aromatic basil, and zesty lemon, then elegantly wrapped in crispy bacon. This mouthwatering dish is finished with a delightful vinegar and brown sugar glaze, making it the perfect choice for a special dinner. Simple ingredients, extraordinary flavor!
- 19 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
If you're looking to elevate your regular chicken dinner, try this delicious Bacon-wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken. This recipe combines the creamy tanginess of goat cheese, the subtle sweetness of roasted peppers, and the savory crispiness of bacon to create an unforgettable meal. The addition of basil and lemon zest infuses a fresh and aromatic flavor that complements the dish perfectly.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Finely dice the yellow or green peppers.
- In a medium bowl, combine the goat cheese, diced peppers, basil, and lemon zest. Mix until well blended.
- Lay the chicken breasts flat on a cutting board.
- Using a sharp knife, make a horizontal cut along one side of each chicken breast to create a pocket. Be careful not to cut all the way through.
- Season the inside and outside of each chicken breast with a dash of salt and pepper.
- Take a portion of the goat cheese filling and stuff it into the pocket of each chicken breast.
- Press the edges of the chicken breast together to enclose the filling.
- Wrap each stuffed chicken breast with a strip of bacon. If needed, use toothpicks to secure the bacon in place.
- In a small saucepan, combine the vinegar and brown sugar.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly into a glaze. Remove from heat.
- Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper or in a baking dish.
- Brush each chicken breast with the sweet and tangy glaze.
8. Bake:
- Place the baking sheet or dish in the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- If desired, drizzle additional glaze over the top before serving.
Tips:
- For the best results, choose chicken breasts that are uniform in size so they cook evenly.
- You can roast your peppers ahead of time or use jarred roasted peppers to save time.
- Secure the bacon around the chicken with toothpicks to prevent it from unraveling during cooking.
- Let the stuffed chicken rest for a few minutes after baking before slicing to allow the juices to redistribute.
- Experiment with different cheese varieties if you’re not a fan of goat cheese; cream cheese or feta can be great options too.
- If you prefer a crispy bacon finish, use the broiler setting for the last few minutes of cooking, but watch closely to prevent burning.
This Bacon-wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken is a surefire way to impress your family or guests. The flavors meld together beautifully, giving you a gourmet dish that's surprisingly easy to prepare. Pair it with a side salad or roasted vegetables for a complete meal that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 590kcal | 30% |
| Protein | |
| Protein 80g | 53% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.52g | 1% |
| Sugar 3.65g | 4% |
| Fat | |
| Fat 24g | 29% |
| Saturated 10g | 35% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 270mg | 49% |
| Vitamin B1 0.45mg | 38% |
| Vitamin B2 0.77mg | 60% |
| Vitamin B3 30mg | 193% |
| Vitamin B6 2.60mg | 153% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 30mg | 34% |
| Vitamin E 2.01mg | 13% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 2.07mg | 19% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 830mg | 66% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 80ug | 145% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 2.97mg | 27% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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