Bacon wrapped chicken breasts stuffed with jalapeños and cheese
This recipe makes you look very cheffie, but it’s really quite simple
The first few times I attempted this dish were not so great. So, learn from my mistakes and make it perfect the first time! The bacon locks in all of the juice so you don’t have a boring, dry chicken breast. The first secret is to buy very large (approximately 1lb each) boneless, skinless chicken breasts and try to find jalapeños that are a couple of inches shorter than the length of the breasts.
Wrap the bacon up tight so the chicken breasts look like mummies 🙂
Cut the creamed cheese into rectangles, roll them in the barbecue rub and then press them in the cheddar cheese. Butterfly the chicken breast making sure not to cut all the way through them.
Now for the most important trick of all – how to wrap the mummies…
The secret is to stretch the bacon very tight while wrapping it around the chicken breast. If you do this, you probably won’t even need toothpicks to hold it. It literally is like swaddling a baby. Now they are ready for the oven magic!
Bacon wrapped jalapeño stuffed chicken breasts
Ingredients
- 4 Medium Jalapeño Peppers halved, seeds and pith removed
- 2 Ounces Creamed Cheese cut in rectangles
- 2 Tbsp Barbecue spice rub Such as Famous Dave's Rib Rub
- 1/4 Cup Sharp Cheddar Cheese Shredded
- 12 Strips Bacon Normal slice, not thick
- 1/4 Cup Barbecue Sauce
Instructions
- Preheat the oven to 350 degrees
- Prepare the peppers by cutting them in half and removing stem, seeds and pith
- Cut the cream cheese into 4 rectangles, rolling them into ropes the same length as your peppers. Roll each rope of cheese in the barbecue rub and then in the cheddar cheese. You will need to really squish them to get the cheddar cheese to stick. Messy is ok with this!
- Butterfly the chicken breasts being careful not to cut them all the way through and making a "pocket" large enough to accommodate the stuffed pepper.
- Wrap each breast very tightly with the bacon strips. It should take 3 or 4 strips per breast. Place on baking sheet and bake for one hour.
- Remove from oven and brush each breast with barbecue sauce. Return to oven and bake for another 5 minutes.
- Cut the breasts in half to reveal the beautiful stuffed pepper and serve with your favorite side.
Notes
