Bacon Wrapped Jalapeño Popper Chicken – Keto and Low Carb

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 like jalapeño peppers, you might also like these recipes…

Cheddar Jalapeño “Cornbread”

Jalapeño Popper Chicken Soup

Jalapeño Popper Chicken Dip

Makes 4 Servings

Macros: Fat 22 grams – Protein 39 grams – Carbs (net) 3 grams

Print

Bacon Wrapped Jalapeño Popper Chicken - Keto and Low Carb

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!

Course Main Course

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

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.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

Need support and want to be a part of the discussion? Join our Keto/Low Carb Recipes & Support Group!Click HERE to Join!

Have you made this recipe?Please share a pic on Instagram and mention @ketocookingchristian or tag #ketocookingchristian!