recipe
Bacon-Wrapped Popper Chicken
5.0
Last summer, while making Jalapeno & Cream Cheese Stuffed Tomatoes I thought – I should stuff this filling into a chicken breast and grill it! And I did a few weeks later. BUT there was a little problem with the stuffing. It kinda oozed out.I thought of that the other day as I was reviewing my notes, and decided to try it again. Thinking abou...
Show More
Ingredients
2
jalapenos, quartered (more or less according to your preference - we like it hot so I include the seeds and stems)
8
ounces cream cheese
5-6
chicken breasts
 
Kosher salt and pepper
6-12
strips of raw bacon (depends on the size of your chicken breasts)
Directions
1
Cut the jalapeños into quarters, discarding the top, stems and seeds. (I do use the stems and seeds for added heat - your call).
2
Pulse in your food processor until minced, then add in the cream cheese and pulse until combined. Scrape into a small bowl and pop into the freezer for 20 minutes or so.
3
Prepare chicken breasts by slicing a pocket lengthwise down the length of the chicken. Season chicken breast with salt and pepper on all surfaces.
4
When ready to stuff, place a good amount of filling inside each chicken breast, spreading it out along the whole pocket with your fingers, then mash it in place (Note: It is OK if the breast does not close fully). Wrap two slices of bacon around the entire breast.
5
Place on your Char-Broil® grill and cook over medium-high heat, about 8 minutes per side - more or less depending on the thickness of your chicken - until the internal temperature reaches approximately 160°F.
6
Remove and allow the chicken to cool for a few minutes before serving.
Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
You might also like these recipes: