Description
Indulge in this irresistible dish featuring tender chicken breasts stuffed with a creamy, spicy jalapeno cheese filling, all enveloped in crispy bacon. It’s a flavor-packed meal that’s surprisingly simple to prepare and sure to impress.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4–6 fresh jalapenos, seeds and membranes removed, finely diced
- 8 oz cream cheese, softened
- 1 cup shredded cheese blend (Mexican, Colby Jack, or cheddar)
- 10–12 slices regular-cut bacon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Toothpicks (optional, for securing bacon)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Butterfly each chicken breast by slicing horizontally almost all the way through. Pat dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a medium bowl, combine softened cream cheese, shredded cheese blend, and diced jalapenos. Mix until smooth.
- Spread 2-3 tablespoons of the cream cheese mixture onto one half of each butterflied chicken breast. Fold the other half over to create a pocket.
- Wrap each stuffed chicken breast with 2-3 slices of bacon, overlapping slightly. Secure with toothpicks if needed, ensuring the bacon seam is on the bottom.
- Place the chicken on the prepared wire rack. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is lightly crispy.
- For extra crispy bacon, carefully transfer the baking sheet to the broiler section of the oven. Broil for 2-4 minutes, watching constantly, until the bacon is golden and crisp.
- Remove from oven, let rest for 5-10 minutes, then remove toothpicks before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins