Mike Belt
Well-Known Member
We just tried this and it was great!
2 lbs. whole, skinless, boneless chicken breasts (3-4 average breasts) cut in half (horizontal cut from side to side)
1/2 tsp garlic powder
8 oz Philadelphia cream cheese, softened
1/2 lb fresh jalapeno peppers (5-6 peppers)
4 oz sharp cheddar cheese (shredded)
1/2 cup crumbled, crispy bacon (5-6 pieces of bacon)
Wash jalapenos cutting off both ends. Cut into 1/4" strips. Depending on how spicy you want it either remove the seeds and ribs or not.
Pre-heat oven to 375 degrees
1.Pound the chicken with a meat hammer until all pieces are the same thickness
2.Pam spray a casserole bowl
3.Season breasts with garlic powder and place in a casserole bowl
4.Spread cream cheese over chicken evenly
5.Top with pepper strips
6.Spread shredded cheese on top
Bake 40-45 minutes or until internal temperature hits 165 degrees and top with crumbled bacon.
(I haven't tried it yet but will next time...spread a light coat of mustard over chicken first. This should give it a tangy flavor).
4.
2 lbs. whole, skinless, boneless chicken breasts (3-4 average breasts) cut in half (horizontal cut from side to side)
1/2 tsp garlic powder
8 oz Philadelphia cream cheese, softened
1/2 lb fresh jalapeno peppers (5-6 peppers)
4 oz sharp cheddar cheese (shredded)
1/2 cup crumbled, crispy bacon (5-6 pieces of bacon)
Wash jalapenos cutting off both ends. Cut into 1/4" strips. Depending on how spicy you want it either remove the seeds and ribs or not.
Pre-heat oven to 375 degrees
1.Pound the chicken with a meat hammer until all pieces are the same thickness
2.Pam spray a casserole bowl
3.Season breasts with garlic powder and place in a casserole bowl
4.Spread cream cheese over chicken evenly
5.Top with pepper strips
6.Spread shredded cheese on top
Bake 40-45 minutes or until internal temperature hits 165 degrees and top with crumbled bacon.
(I haven't tried it yet but will next time...spread a light coat of mustard over chicken first. This should give it a tangy flavor).
4.
