Bacon Wrapped Jalapeno Popper Stuffed Chicken
Bacon Wrapped Jalapeno Popper stuffed chicken may be a mouthful to say, but your family will LOVE this meal. It's a gluten free AND keto stuffed chicken recipe, too!
Servings: 6 Servings
Calories: 668kcal
Equipment
- mini food processor
- Baking sheet
- Parchment paper
Ingredients
- 6 Jalapeno Peppers finely chopped
- 8 oz Cream Cheese Softened
- 1 ½ cup Shredded Sharp Cheddar Cheese
- ¼ teaspoon Xanthan Gum Optional - makes a thicker filling
- 8 Boneless Skinless Chicken Breasts
- Garlic Powder
- Onion Powder
- Salt & Ground Black Pepper
- 16 Bacon Strips Regular or Thin Cut
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper, set aside.
- Place half of the chopped jalapenos into a mini food processor, blitz until almost pureed. Add the softened cream cheese, continue pureeing until the jalapeno peppers are well distributed into the cream cheese.
- Add the remaining chopped jalapenos, blitz just enough to combine - you want to leave them chunky. Transfer to a bowl - I use the same one I had the cream cheese in for softening.Toss the shredded cheddar with xanthan gum, if using, then stir into the cream cheese mixture. Let chill for at least one hour.
- Using a sharp knife, butterfly each of the chicken breasts. This is cutting through the thickness of a chicken breast, ALMOST to the other side, then flipping it open - like a book - to form one larger, flat piece. (See post for photos of the technique).
- Season both sides of each chicken breast with a little garlic powder, onion powder, salt, and pepper
- Divide the jalapeno cheese mixture in 8 equal amounts, spoon each portion into the center of a butterflied chicken breast.
- Carefully wrap one of the chicken breasts around the filling, trying to fully enclose the cheese. Wrap tightly with 2 strips of bacon, using the bacon to hold the wrapped chicken closed and in place.
- Place wrapped stuffed chicken breast on the prepared baking sheet, with bacon ends tucked under it. Repeat with remaining chicken breasts.
- Bake in the preheated oven for 30-35 minutes, or until the internal temperature is 165F, when measured at the thickest part with an instant read meat thermometer.
- Serve hot, with a drizzle of ranch dressing!
Nutrition
Serving: 1Stuffed Chicken Breast | Calories: 668kcal | Carbohydrates: 5g | Protein: 48g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 871mg | Potassium: 780mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 18mg | Calcium: 249mg | Iron: 1mg
