Friday, July 22, 2016

Jalapeno Popper Chicken

Do you love zesty?? In our house we sure do =) Not going to lie though this dish just has seriously good flavor it isn't too spicy at all! I make this one at least twice a week and with summer upon us and our jalapeno plants producing like's perfect timing.  If you can't find or don't have fresh jalapenos handy jarred pickled jalapenos will work just fine.  I use turkey bacon for ours but if you feel like walking on the wild side regular pork bacon is DELISH too! I'm not sure of the conversions for pork bacon but since you're not using a lot for the recipe I can't imagine it would be too different.  Seeing as you use a chicken breast for the recipe there is a little wiggle room for the exact measurements... from what I've found about 5oz equals a red serving.  So the chicken and the bacon account for your red container and the blue is your tasty cream cheese.  This recipe will made 2 servings.

2  5oz Chicken Breasts
4 Tbsp Cream Cheese Softened
1/2 Jalapeno Diced
3 Slices Cooked Bacon (Turkey or Pork)
Sea Salt and Black Pepper for Seasoning
Nonstick Cooking Spray

Preheat a saute pan to medium heat.  Mix together your cooked bacon, cream cheese and jalapenos in a small bowl.  Cut a 1" slit into each chicken breast and fan your knife in the opening to create a pocket to stuff with your filling.  Split your cream cheese mixture in half and stuff both of your chicken breasts with the filling.  Secure openings using wooden toothpicks.  Spray pan with nonstick spray and season the top of your chicken with sea salt and black pepper.  Place chicken top side down into pan and allow it to sear, season the side that's face up with sea salt and black pepper as well.  Flip chicken after 6 minutes, reduce heat to low and cover pan with a lid.  Cook chicken for an additional 10 minutes (at this point you're basically steaming the chicken).  Check the chicken to make sure that it's cook through. Remove from heat and enjoy! Cheers Friends =)