This one is a keeper. Go ahead and pin this Bacon Wrapped Jalapeno Popper Chicken for later, you will thank me after you make it. It does take a little more prep time than my usual recipes but the results are so worth it. My husband loves bacon and jalapenos so he could not even believe I made this dish while he was out of town, sorry babe. My Mom and I gobbled it up with a simple romaine salad with ranch as a side. I promise I will make it again soon for you dear.
Recipe Notes for Bacon Wrapped Jalapeno Popper Chicken
- If you do not have metal skewers you could use toothpicks but I would remove them before the broiling step so they do not burn.
- A broiler pan would probably work instead of the baking rack on the tray method but the air circulation really helps with even cooking and crispness.
- Feel free to use whatever shredded cheese you have a cheddar, mozzarella, or even muenster would be equally delicious.
- If you have fresh jalapenos go for it, I would probably use 2 with at least one of them with the seeds and stems removed all diced up.
- The broiler part is the key to the crispy bacon, do not skip this step!
- Depending on the person this recipe could serve 2-4. My Mom and I shared one and had a salad with it and it was plenty for us. I know my husband would want a whole one so it just depends on who you are cooking for!
I hope you enjoy this chicken dish as much as we did!
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Bacon Wrapped Jalapeno Popper Chicken
Ingredients
- 2 6 ounce boneless skinless chicken breasts
- 3 ounces cream cheese softened
- 1/2 cup montery jack cheese shredded
- 1/4 cup pickled jalapenos chopped
- 6 slices bacon
- salt and pepper
Instructions
- Preheat your oven to 400°. Get a baking tray fitted with a cooling rack ready. Take your chicken breast and cut it to open it like a book. Take care not to cut all the way through. Use a meat mallet or a fry pan to flatten it and make it even, this will help you with stuffing and rolling it later. Season the chicken with salt and pepper and set aside.
- Mix together the cream cheese, jack cheese, and jalapenos in a small bowl.
- Place half the mixture on the inside of each chicken breast and close it like a book. Tuck and roll the top of the chicken around the filling to make the whole breast a little rounder. Carefully wrap with bacon just barely overlapping each roll. Use toothpicks or metal skewers to secure the chicken and the bacon.
- Place the chicken on a cooling rack over a baking tray. This will ensure crispy bacon.
- Bake uninterrupted for 30-35 minutes. Switch to broil and broil for about 5 minutes, This step really depends on how thick your bacon is. Mine was really thick and needed all 5 minutes to get really crispy, yours could take less just watch it so it does not burn.
- Carefully remove from the oven and using tongs flip the chicken, place back under broiler for 5 more minutes. Remove from the oven and let it rest for at least 5 minutes before cutting into it.
