Jalapeno Stuffed Bacon Wrapped Chicken

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"These are so delicious; and, not difficult to make. Perfect to entertain with, or for a Sunday dinner. If you like jalapeno poppers ... this for you. Crispy bacon, and a spicy creamy center. I like to serve this along side a citrus rice and a salad."

Original recipe yields 5 servings


  • Serving Size: 1 (297 g)
  • Calories 511.6
  • Total Fat - 22.6 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 168.6 mg
  • Sodium - 922 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 2 g
  • Sugars - 4.2 g
  • Protein - 64.1 g
  • Calcium - 289.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 115.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Chicken ... First, let the chicken rest on the counter to take the chill off - it will be much easier to pound. Place the chicken breast between 2 sheets of plastic wrap, or in a plastic ziploc bag. Then, using a meat mallet, rolling pin, or a heavy pot, pound the chicken until it is about 1/4" thick. You do NOT want the chicken to tear, so go slowly; but, you do want a thin piece of chicken.

Step 2

Filling ... Add the 2 cheeses, scallions, and jalapenos, to a bowl; and mix to combine. Make sure the ingredients are at room temperature.

Step 3

Stuffing the Chicken ... Lay out the pounded chicken breasts, and season with salt and pepper. Spread with the cheese mixture; then, sprinkle with the bread crumbs. Don't spread the cheese to close to the edges, about 1/2" - otherwise, it will just ooze out once it is rolled. Then roll up the chicken and season with salt and pepper.

Step 4

Bacon ... Lay out 3 or 4 slices of bacon, a little over lapping right next to one another lining them up. Then, place the chicken at one end; and roll. Depending on how big the chicken breast is, you may need 3-4 slices. The bacon should cover the entire chicken breast. It is ok if the bacon overlaps a bit. You cook the chicken seam side down, so no need to secure the bacon with a toothpick.

Step 5

Bake ... Place the bacon wrapped chicken seam side down on a parchment or foil lined baking sheet. Bake on the middle shelf for 30-40 minutes (depending on the size of the roll), at 400 degrees, until the bacon is crisp and golden brown. If you are not sure if the chicken is done; test with a meat thermometer - the temperature should be 165 degrees. I usually take it out just shy of 165, as it will continue to cook as it rests. Remove the chicken from the oven to a serving platter, and cover with foil to rest. You want it to rest a good 5 minutes before slicing.

Step 6

Serve and ENJOY! ... You can slice the breasts and service family style; or, serve 1 breast per person. A citrus rice is a nice side; as you want something fresh and light to match with the rich and spicy chicken. A salad is always a good side as well.

Tips & Variations

No special items needed.


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