Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

4 (6 ounce) chicken breasts, butterflied or pounded thin

salt and pepper to taste

4 ounces goat cheese

1 roasted red pepper, diced

2 tablespoons basil, chopped

2 teaspoons lemon zest

8 slices bacon

For the Balsamic drizzle:

1/2 cup balsamic vinegar

1 tablespoon brown sugar

 

Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy. For the Balsamic drizzle: Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.