Bacon Wrapped JalapeÑo Popper Chicken Recipes

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
• Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
• Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

BACON WRAPPED CHICKEN JALAPENO POPPERS

Steps:

• On a firm surface, place the chicken breasts between two pieces of plastic wrap and pound to ½ inch thickness.
• Place in a zipper plastic bag with the barbecue sauce, squeeze out air before sealing the bag, massage the barbecue sauce into the chicken (from the outside of the bag). Marinate at least 2 hours up to overnight in the refrigerator.
• Preheat the oven to 350 degrees. Line a large baking sheet with sides with foil, shiny side down (facing the baking sheet). Fit with a baking/cooling rack.
• Slice the jalapeno pepper open vertically and remove the stem and inside seeds. Note: wash hands thoroughly after doing this.Slice the pepper vertically into 1/8-inch wide strips. Cut each strip into 1-inch long segments. Set aside.
• Remove the chicken from the marinade allowing any excess marinade to drain back into the bag (discard the marinade). Slice the chicken into 1-inch wide strips, and then again into 3 inch lengths.
• Place a chicken piece on a work surface and pat the top of the chicken piece with a paper towel to remove any excess moisture from the marinade. Spread 1 teaspoon of cream cheese to cover the top of the chicken piece.
• Place one jalapeno pepper 'stick' in the middle of the cream cheese spanning the width of the chicken.
• Fold the chicken piece in half with the cream cheese inside.
• Set one ½ slice of bacon on the work surface. Place a stuffed chicken piece with the open end facing down on the bacon and the open sides facing the bacon NOT outward (this allows the open ends to be covered by the bacon when rolled so the stuffing does not easily leak out when cooked).Leave about 1 inch from an end of the bacon.
• Gently pull the short end of the bacon over the chicken piece, then roll the chicken and bacon toward the opposite end of the bacon, pulling gently to stretch the bacon slightly as you roll.
• Fully enclose the chicken popper in the bacon. Secure with two toothpicks at the exposed end of the bacon through the chicken piece to the opposite side.
• Place poppers on the prepared baking sheet and bake for 30-35 minutes.
• Place the baking sheet under the broiler, one rack position down (not the top rack position to be better control broiling and not burn the bacon or toothpicks). Closely monitor the poppers and allow the bacon to begin to crisp and darken about 1 ½- 2 minutes; flip the poppers over and do the same on the opposite side.
• Remove from oven and allow to sit for 5 minutes before serving.

BACON-WRAPPED, JALAPEñO-POPPER-STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapeños, cream cheese, and cheddar on the chicken and roll them up. Wrap each chicken breast up to 2 slices of bacon and place them in a baking dish. Bake in a pre-heated 400°F oven until cooked, about 25 to 35 minutes.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.