Monday, November 3, 2014

Bacon Wrapped Chicken Jalapeno Poppers

2 boneless, skinless chicken breasts
8 small jalapeno peppers, roasted with stem and seeds removed
2-3 ounces cream cheese, room temperature
Frank's Buffalo Hot Sauce
8 slices bacon
Blue cheese or ranch for dipping

Pre-heat oven to 450 degrees. Pound the chicken very thin. If making appetizers, cut each breast into four pieces. Season with salt & pepper and lay a roasted jalapeno pepper and some cream cheese over the top.

Roll each one into a little bundle and coat in Buffalo wing sauce. You can marinate the bundles in the sauce, but it's not completely necessary. Wrap in bacon and secure with a toothpick.

Spray a baking dish with non-stick cooking spray and pour a little of the wing sauce in the bottom. Place bundles in the dish without crowding. Bake for about 30 minutes, or until chicken is cooked through and bacon is starting to get crispy, turning once if necessary.

Serve with blue cheese or ranch.

{Food for Thought}

Next time, I may place the cream cheese in the jalapeno before putting it in the chicken, because I found both the pepper and cream cheese to be very slippery. Also, this could prevent the cream cheese from oozing out of the chicken too much.