Jalapeno Popper Chicken
Servings: 2
Calories: 899kcal
Jalapeno Bacon Wrapped Chicken is a cheese stuffed chicken breast recipe using three cheeses and fresh jalapenos. Avocado and lime cool off the hot flavors.
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Equipment
Ingredients
- 4 chicken breasts , boneless and skinless
- 8 ounces cream cheese , softened
- 1 cup pepper jack cheese , shredded and divided
- 1 cup cheddar cheese , shredded and divided
- 6 slices bacon , cooked, crumbled and divided
- 2 jalapenos , minced
- 3 cloves fresh garlic , finely minced
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 lime , cut into wedges
- 1 avocado , cut into slices
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375°F. Coat a 9x13 baking dish with cooking spray. Set aside.
- In a medium mixing bowl, stir together the cream cheese, 1/2 cup of the pepper jack cheese, 1/2 cup of the cheddar cheese, half of the cooked bacon, jalapenos and garlic.
- Tenderize each chicken breast with the flat part of a meat mallet until it is about 1/4 inch thick.
- Season the chicken breasts all over with the salt, pepper and paprika.
- Spoon the cream cheese mixture onto one half of each chicken breast, folding over and placing into the baking dish. Filling might start to fall out and this is fine.
- Bake the chicken uncovered for 25 minutes, check the internal temp for 165°F.
- Remove and top with the sour cream and then remaining 1/2 cup of the pepper jack cheese, shredded cheddar cheese and remaining crumbled bacon. Return to the oven for an additional 5 minutes, or until cheese is fully melted. Allow to rest for 5 minutes.
- Garnish with the lime wedges and avocado.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
Calories: 899kcal | Carbohydrates: 16g | Protein: 49g | Fat: 72g | Saturated Fat: 30g | Cholesterol: 218mg | Sodium: 940mg | Potassium: 1155mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1650IU | Vitamin C: 31.2mg | Calcium: 500mg | Iron: 2mg
