Tuesday, August 12, 2014

Bacon Wrapped Jalapeño Popper Stuffed Chicken

Bacon Wrapped Jalapeño Popper Stuffed Chicken is EXACTLY what it sounds like: Jalapeño popper stuffing in chicken breasts, wrapped in bacon and baked to crispy perfection. It's like your favorite appetizer in a dinner-sized portion.

There was a time last year when I was on a serious jalapeño popper kick, starting with this recipe for jalapeño popper chicken chili topped with crispy bacon. It was freaking fantastic! Not just as chili but also as a hot dip with chips.

Then I got the idea that a bacon jalapeño popper grilled cheese sandwich would be good. And, oh, my mercy me! Was I RIGHT!

Then I made these divine bacon-wrapped jalapeño popper stuffed chicken breasts from Closet Cooking. I was on a roll, folks! But here’s where I failed you. I never did share them.

But seeing as how it’s the beginning of the second week of Bacon Month,  I’m about to rectify that!

Bacon Wrapped Jalapeño Popper Stuffed Chicken

Flattening chicken breasts helps them cook faster and tenderizes them, but the best part is that, thanks to their increased surface area, you can stuff them with jalapeño popper ingredients and wrap them with bacon before roasting.

3 chicken breasts
Salt and pepper to taste

For the filling:
3 jalapeños
4 oz or 115g grated cheddar cheese
4 oz or 115g cream cheese (at room temperature)

To wrap:
6 slices streaky smoked bacon

Preheat your oven to 400°F or 200°C.

Lay your chicken breasts between two pieces of cling film and gently pound them thin with a rolling pin. Season them with salt and pepper on both sides.

Chop your jalapeños finely and mix them together with your cheddar and cream cheese.

Put one third of your stuffing mix on each chicken breast.

Roll them up, tucking in the sides as you go.

Wrap each roll with two slices of the bacon.

Bake in your preheated oven until the bacon is golden and the chicken is cooked through. This should take about half an hour.


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