BACON WRAPPED PEPPER JACK & CREAM CHEESE STUFFED CHICKEN
- 6 boneless/skinless chicken breast
- 8 oz cream cheese, softened
- 1 3/4 C Pepper jack cheese, shredded
- 2 T green onion, chopped
- 12+ slices bacon (more bacon is always the right answer)
- Salt & Pepper to taste
Pre-heat oven to 375.
Pound chicken to about 3/4 inch thickness.
You may find yourself asking, but how do I flatten a chicken breast? Well, Self, it’s not as hard as it may seem. Although it IS my least favorite part of the recipes I have used lately. It’s totally worth it when you bite into that piece of perfectly cooked chicken. You know how your chicken breast is all thick on one side and thinner on the other? It doesn’t cook evenly and it’s nearly impossible to wrap/stuff that way. So one breast at a time place it in a plastic bag, but don’t seal. Sealing it only traps air and makes the bag pop. I just place a chicken breast in a bag and use my left hand to hold the bag opening flat to the counter. I bang the mess out of the thick part of the chicken with my handy-dandy kitchen mallet. Like the one pictured. I use the flat side. I guess the bumpy side would be fine as well.
Mix cream cheese, pepper jack, and green onion together. I use my mixer just to make sure the cream cheese is stirred in well. Line baking sheet with parchment paper. Roll cheese mixture up in chicken breast and wrap with bacon. I use two pieces across and then go back at the end and put one more piece going the opposite way just to hold in all the goody goody stuff inside! Sprinkle with pepper and tiny bit of salt (or cajun seasoning). Bake for 30+ minutes (or until it’s cooked through). Add 5 minutes under the broiler to crisp up the bacon.
This recipe was adapted from a Facebook post.