Jalapeno Popper Chicken
Jalapeno Popper Chicken is butterflied chicken breast that are stuffed with a jalapeno and pepper jack cheese. Then wrapped in bacon and baked to a crispy perfection.
Ingredients
- 4 Large Skinless/Boneless Chicken Breast butterflied
- 8 Ounces Cream Cheese room temperature
- 1 Cup Shredded Pepper Jack Cheese
- ¼ Cup Finely Chopped Jalapenos remove seeds and membrane.
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Seasoning Salt
- ¼ Teaspoon Pepper
- 12 Slices Bacon
Instructions
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Preheat oven to 400℉
Line the bottom of a broiler pan with foil, spray the top of the broiler pan with cooking spray. Set aside.
For The Chicken
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Butterfly the chicken breast, place on parchment paper and cover with another sheet of parchment paper. Pound the chicken with the meat mallet until chicken breast is even in thickness. Season both sides of the chicken with the seasoning salt and black pepper.
For The Filling
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In a large bowl mix together the cream cheese, Pepper Jack cheese, jalapenos, and garlic powder.
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Split the cream cheese filling up for each of the four chicken breast. Add the cream cheese filling to the end of the chicken breast, leave enough of the chicken to start the rolling up. Roll the chicken breast up around the cream cheese filling.
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Wrap bacon slices around the chicken, place chicken on broiler pan.
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Place the broiler pan into the preheat 400℉ oven for 40 minutes or until internal temperature of the chicken reaches 165℉.
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Place under the broiler for 3-5 minutes to get the bacon crispier. Serve and enjoy
Recipe Notes
I used a broiler pan, however you can use a baking dish that is sprayed with cooking spray.
Mozzarella or Cheddar Cheese can be used in replacement of pepper Jack cheese.
¼ Cup of finely chopped Jalapenos equals 2 large peppers that have membrane and seeds removed.
The seasoning salt and black pepper can be seasoned to taste.
I used a whole package (12 slices) of bacon, four slices on each chicken.
The nutritional value may vary depending on the ingredients used.
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