Red Pepper and Goat Cheese Stuffed Chicken Breasts

Place half of the basil, garlic and olive oil in a food processor and puree. (This can be done in advance and stored in the refrigerator for up to 3 days.)

Preheat the oven to 350 degrees F.

Place each chicken breast between 2 sheets of waxed paper and pound them with a mallet until they are 1/4-inch thick. Brush each flattened chicken breast with the basil mixture on both sides and place each breast on a new piece of waxed paper.

Spread 1/4 of the goat cheese across the center of each chicken breast. Place a few strips of red pepper and a few of the remaining basil leaves on top of the goat cheese. Roll the chicken breast up, around the filling. Wrap each chicken breast in waxed paper and then in foil.

Place the stuffed chicken breasts on a baking sheet and bake in the oven until the chicken is fully cooked, about 20 minutes. Remove them from the oven and let rest for 5 minutes. (The chicken can be cooked in advance, stored in the refrigerator for up to 2 days and served chilled or at room temperature.) Remove the foil and waxed paper from the chicken. Cut each chicken breast into thin slices and serve drizzled with balsamic vinegar.