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

Print

Bacon Wrapped Jalapeño Popper Chicken - Keto and Low Carb

Cheese stuffed jalapeño pepper inside a moist and juicy chicken breast, all wrapped up in bacon!

Author Keto Cooking Christian

Course Main Course

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 347kcal

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.

Nutrition Facts

Bacon Wrapped Jalapeño Popper Chicken - Keto and Low Carb

Amount Per Serving

Calories 347 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Carbohydrates 3g1%

Sugar 1g1%

Protein 39g78%

* Percent Daily Values are based on a 2000 calorie diet.

*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).

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