Jalapeno Popper Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts, halved lengthwise, then cut a deep pocket in each
- 4 jalapeno peppers, halved lengthwise, seeds discarded
- 16 strips of bacon
- 4 ounces cream cheese plus 3/4 cup shredded cheddar cheese, or 3 slices Daiya non dairy cheese, cut into slices
- sea salt and black pepper, to taste
- 1 cup bbq sauce
- Preheat oven to 350 degrees.
- Stuff jalapeno halves with cheese. If using real cheese, use about 2 Tbs each. If using Daiya use as much as you can pile into the pepper. Stuff a stuffed pepper half into each chicken pocket. Tightly wrap 2 slices of bacon around each chicken piece, covering the opening and the cheese well. Arrange chicken on a rimmed baking pan. Brush each piece with BBQ sauce. Bake 40 minutes, basting occasionally with more BBQ sauce, until the chicken registers 165-170 degrees on a meat thermometer. Enjoy!
chicken breasts, peppers, bacon, cream cheese, salt, bbq sauce
Taken from food52.com/recipes/36311-jalapeno-popper-stuffed-chicken-breasts (may not work)