Bacon Wrapped Jalapeño Popper Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Jalapeño Popper Chicken
Description
Each jalapeño pepper is halved, deseeded, and filled with a softened mixture of cream cheese, shredded cheddar, garlic powder, salt, and pepper. These stuffed halves are reassembled and inserted into pockets cut in chicken breasts to enclose the filling. Several slices of uncured bacon are then tightly wrapped around the chicken, sealing the stuffing inside and adding smoky fat.
The bacon-wrapped chicken is baked initially at 400°F until cooked through, then finished at 450°F for a brief period to crisp the bacon's exterior. This method ensures a juicy interior with melted cheese and tender jalapeño, alongside a browned, slightly crisp bacon crust.
It serves as a flavorful main dish pairing well with simple sides to balance its richness. Selecting jalapeño peppers to fit the chicken size aids in even stuffing and cooking. Adjust bacon quantity based on breast size to adequately seal the filling.
This recipe notes that nutritional values vary with pepper and chicken size. Using uncured bacon avoids additional preservatives, keeping the flavor straightforward.
Ingredients
- 4 chicken breast boneless, skinless
- 8-12 lices uncured bacon see notes
- 4 jalapeno pepper
- 3 ounces cream cheese softened
- ⅓ cup cheddar cheese shredded
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F. Slice each jalapeño pepper in half lengthwise, remove the rib and seeds.
- In a bowl, combine the cream cheese and shredded cheddar. Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
- Spread the mixture into each half of the jalapeño peppers.
- Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
- Take a few slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
- Place them on a baking sheet lined with aluminum foil (for easy cleanup) and a wire rack, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165°F, when check with a meat thermometer. Increase the temperature to 450°F and bake another 5 minutes or until the bacon has browned.
- Allow to cool slightly before cutting into and serving.
Notes
- Choose jalapeño peppers that fit well inside your chicken breasts to ensure proper stuffing.
- Adjust the amount of bacon used to fully wrap and seal each chicken breast depending on their size.
- Nutritional content will vary based on the size of the chicken breasts and jalapeños used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 43g | 86% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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