Instructions

• Preheat the oven to 375°F (190°C).
• Place a large dry skillet over a medium heat. Cook the bacon for 2-3 minutes on each side until crispy, then remove from the pan and place on a paper towel. Reserve the pan for cooking the chicken.
• Mix the goat's cheese with the pesto in a small bowl.
• Make a horizontal cut in the chicken breast, taking care not to cut all the way through, just enough to make a small pocket. Season the chicken with salt and pepper.
• Stuff each pocket in the chicken breast with 2 tablespoons of the pesto and goat’s cheese mixture. Place the chicken breast in the skillet and cook on each side for 2-3 minutes. Then remove the chicken from the skillet and place into an ovenproof dish.
• Mix the apricot jam, balsamic vinegar and chili flakes together in a small bowl. Coat the tops of the chicken breasts with the jam mixture. Place the chicken into the oven and cook for 12 minutes or until the chicken is cooked through.
• Chop up the crispy bacon and sprinkle it on top of the chicken along with the fresh thyme. Serve immediately.