Monday, October 31, 2016

Jalapeno Popper Stuffed Chicken:

Something about stuffed chicken always looked so cool and "fancy" to me!
Like something you would make for a special occasion
(I have no clue why I thought this!)!!

When I really looked into them, I realized that they were actually not all that hard to make at all.
In fact, they are actually really easy! 
And relatively fast!
AND very fun!
AND a great stress-reliever, because you get to pound out chicken!

Anyways, so since being married, I have tried a couple different stuffed chicken recipes.
This is the very first one I tried, and we loved it!
It is a little spicy, but I mean, "Jalapeno" is in the title, so I'm sure you already guessed the spicy part! But it's really good, and the inside is so creamy, and just good!

Now, these don't look fantastic, but they really were good!
We used Turkey bacon, but you can use whatever you want.
We baked ours, but you could grill them instead. That would add an awesome smokey flavor, and great color too!!

Hope you try it out! 

4 boneless, skinless chicken breasts
2 tablespoons diced, pickled jalapenos
1/4 cup (2 oz.) cream cheese, room temperature
4 slices pepper jack cheese
8 slices bacon

You can either butterfly the chicken, or pound the chicken into 1/4 - inch thickness; set aside.
In a small bowl, mix together cream cheese and jalapenos - I use a hand mixer with a whisk attachment, just to make sure they are thoroughly mixed, and the cream cheese is as smooth as possible.
Place a slice of pepper-jack cheese onto each chicken breast.
Divide the cream cheese mixture into fourths. Place 1/4 onto each piece of chicken, in the center on one side (just like a burrito or something).
Carefully roll up like a tortilla - fold in the sides, and roll from top to bottom as tightly as you can.
Secure the end of one piece of bacon with a toothpick, and wrap the rest of it around the chicken, securing the other end with another toothpick. Repeat with another piece of bacon.
Repeat this process with the rest of the chicken and bacon.
Place on a baking sheet (I lined mine with parchment paper, but that's optional), seam side down.
Bake at 400 degrees F, for 30 minutes, or until a meat thermometer reads 160 degrees F in the chicken. Place under the broiler for a few minutes, if you want the bacon to be more crispy.
Let stand 5 minutes before serving!

-Grill over medium heat for 20-30 minutes or until the chicken reaches an internal temperature of 160 degrees F.
-You can also get these totally ready up until the baking stage earlier in the day. Refrigerate until ready to cook!

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