Roasted Jalapeno Cheese Stuffed Bacon Wrapped Chicken Recipes

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.

Steps:

• Preheat oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

Steps:

• Flatten chicken breasts to approx 1/4" thickness. Season both sides of chicken with garlic salt and pepper.
• Divide and place sliced smoked jalapenos on each breast with cheese. Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon.
• Brown rolls over medium heat until bacon just begins to crisp. Place on a baking sheet and bake in a 350 degree oven for 20 minutes.
• Grilling Method: Skip step #3. Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.

Steps:

• Preheat oven to 350.
• Add water to a baking dish (I just use a cookie sheet).
• Place onions in water.
• Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
• Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
• By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!

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