Bacon Wrapped Jalapeno Popper Chicken

This one is a keeper. Go ahead and pin this recipe for later, you will thank me after you make it. It does take a little more prep time than my usual recipes but the results are so worth it. My husband loves bacon and jalapenos so he could not even believe I made this dish while he was out of town, sorry babe. My Mom and I gobbled it up with a simple romaine salad with ranch as a side. I promise I will make it again soon for you dear.

Recipe Notes

  1. If you do not have metal skewers you could use toothpicks but I would remove them before the broiling step so they do not burn.
  2. A broiler pan would probably work instead of the baking rack on the tray method but the air circulation really helps with even cooking and crispness.
  3. Feel free to use whatever shredded cheese you have a cheddar, mozzarella, or even muenster would be equally delicious.
  4. If you have fresh jalapenos go for it, I would probably use 2 with at least one of them with the seeds and stems removed all diced up.
  5. The broiler part is the key to the crispy bacon, do not skip this step!
  6. Depending on the person this recipe could serve 2-4.  My Mom and I shared one and had a salad with it and it was plenty for us. I know my husband would want a whole one so it just depends on who you are cooking for!

I hope you enjoy this chicken dish as much as we did!

Print Pin
5 from 2 votes

Bacon Wrapped Jalapeno Popper Chicken

Course Main Dish, Poultry
Cuisine Game Day, Keto, Low Carb
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 532

Ingredients

  • 2 6 ounce boneless skinless chicken breasts
  • 3 ounces cream cheese softened
  • 1/2 cup montery jack cheese shredded
  • 1/4 cup pickled jalapenos chopped
  • 6 slices bacon
  • salt and pepper

Instructions

  • Preheat your oven to 400°. Get a baking tray fitted with a cooling rack ready. Take your chicken breast and cut it to open it like a book. Take care not to cut all the way through. Use a meat mallet or a fry pan to flatten it and make it even, this will help you with stuffing and rolling it later. Season the chicken with salt and pepper and set aside.
  • Mix together the cream cheese, jack cheese, and jalapenos in a small bowl.
  • Place half the mixture on the inside of each chicken breast and close it like a book. Tuck and roll the top of the chicken around the filling to make the whole breast a little rounder. Carefully wrap with bacon just barely overlapping each roll. Use toothpicks or metal skewers to secure the chicken and the bacon.
  • Place the chicken on a cooling rack over a baking tray. This will ensure crispy bacon.
  • Bake uninterrupted for 30-35 minutes. Switch to broil and broil for about 5 minutes, This step really depends on how thick your bacon is. Mine was really thick and needed all 5 minutes to get really crispy, yours could take less just watch it so it does not burn.
  • Carefully remove from the oven and using tongs flip the chicken, place back under broiler for 5 more minutes. Remove from the oven and let it rest for at least 5 minutes before cutting into it.

Nutrition

Calories: 532kcal | Carbohydrates: 4g | Protein: 18g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 859mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 0.8mg
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