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Cheese stuffed jalapeño pepper inside a moist and juicy chicken breast, all wrapped up in bacon!
This is a really simple but flavorful recipe! You can prepare them ahead of time, then bake off when you are ready. I take my jalapeño poppers, stuff them inside chicken breasts and wrap them with bacon!
They are just delicious and are sure to satisfy!
Ingredients
4 chicken breasts, sliced in half
4 jalepeno peppers
3 ounces cream cheese, softened
1/3 cup shredded cheddar cheese
1 teaspoon garlic powder
8-12 slices of uncured bacon
salt and pepper to taste
Preparation
Preheat oven to 400F.
Slice each jalepeno pepper in half length wise, remove the rib and seeds.
In a bowl, combine the cream cheese and shredded cheddar.
Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
Spread the mixture into each half of the jalapeño peppers.
Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
Take 3-4 slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
Place them in a baking casserole dish, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165F. Increase the temperature to 450F and bake another 5 minutes or until the bacon has browned.
Allow to cool slightly before cutting into and serving.
If you’d like stuffed chicken with an Italian flair, try this Stuffed Caprese Chicken Hasselback!
More Keto and Low Carb jalapeño recipes…
Cheddar Jalapeño “Cornbread”
Jalapeño Popper Chicken Soup
Jalapeño Popper Chicken Dip
Jalapeño Popper Cauliflower “Mac” and Cheese
Jalapeño Popper Egg Salad
Bacon Wrapped Jalapeño Popper Chicken - Keto and Low Carb
INGREDIENTS
- 4 chicken breasts sliced in half
- 4 jalepeno peppers
- 3 ounces cream cheese softened
- 1/3 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 8-12 slices of uncured bacon
- salt and pepper to taste
PREPARATION
- Preheat oven to 400F.
- Slice each jalepeno pepper in half length wise, remove the rib and seeds.
- In a bowl, combine the cream cheese and shredded cheddar. Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
- Spread the mixture into each half of the jalapeño peppers.
- Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
- Take 3-4 slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
- Place them in a baking casserole dish, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165F. Increase the temperature to 450F and bake another 5 minutes or until the bacon has browned.
- Allow to cool slightly before cutting into and serving.
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