Bacon wrapped jalapeño stuffed chicken breasts
It doesn't get much juicier than this. Impress your friends and family with this beautiful dish that they will request again and again. Served with a salad, it is also a satisfying Keto friendly dish.
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
Enjoy this with my favorite Kale salad!
Crunchy Kale Salad with Almonds, Parmesan and Dried Dates