Bacon-Wrapped Jalapeño Popper Chicken (Printer-friendly)
Tender chicken stuffed with spicy jalapeño cream cheese and wrapped in crispy bacon for an irresistible flavor combination.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Jalapeño Popper Filling
03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup shredded Monterey Jack cheese
06 - 2 medium jalapeños, seeded and finely chopped
07 - 2 tablespoons chopped green onions
08 - 1/2 teaspoon garlic powder
→ Bacon
09 - 8 slices thin-cut bacon
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, mix together the cream cheese, cheddar, Monterey Jack, jalapeños, green onions, and garlic powder until well combined.
03 - Pat the chicken breasts dry and season both sides with salt and pepper.
04 - Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to slice all the way through.
05 - Stuff each chicken breast with about 2 tablespoons of the jalapeño cheese mixture. Secure with toothpicks if needed.
06 - Wrap each stuffed chicken breast with 2 slices of bacon, tucking the ends under the chicken or securing with toothpicks.
07 - Place the chicken breasts seam-side down on the prepared baking sheet. Bake for 30 to 35 minutes, or until the chicken is cooked through (internal temperature 165°F) and the bacon is crispy. Broil for 2 to 3 minutes at the end if needed to crisp the bacon further.
08 - Remove toothpicks before serving.
# Expert Advice:
01 -
- Everything gets baked on one sheet pan so cleanup is almost nonexistent
- The bacon keeps the chicken incredibly juicy while the filling adds a burst of flavor in every bite
02 -
- Cutting the pocket too deep will cause the filling to leak out during baking so go slowly and carefully
- The bacon shrinks as it cooks, so wrap it snugly and tuck the ends well underneath the chicken
03 -
- Soak toothpicks in water for 15 minutes before using so they do not burn in the oven
- Let the cream cheese sit at room temperature for at least an hour for the smoothest filling texture