Bacon‑Wrapped Jalapeño Popper Stuffed Chicken

Say goodbye to boring chicken nights with this bold, protein‑rich dish. The creamy jalapeño poppers meet sharp cheddar and smoky bacon for an irresistible bite. Perfect for busy week‑night dinners or weekend gatherings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 boneless skinless chicken breasts
• - 2 tbsp olive oil
• - 1 cup cream cheese, softened
• - 1 cup shredded sharp cheddar
• - 2 jalapeños, deseeded and diced
• - 8 slices of thick‑cut bacon
• - 1 tsp garlic powder
• - Salt and pepper to taste
• - Fresh cilantro for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season chicken breasts with salt, pepper, and garlic powder.
3. Mix cream cheese, cheddar, and diced jalapeños in a bowl until well combined.
4. Split each chicken breast horizontally to create a pocket (do not cut all the way through).
5. Spoon the jalapeño‑cheese mixture into each pocket, distributing evenly.
6. Wrap each stuffed breast with 2 bacon slices, securing with toothpicks if needed.
7. Heat olive oil in a skillet over medium‑high heat; sear the bacon‑wrapped chicken 2–3 minutes per side until the bacon begins to crisp.
8. Transfer the skillet or, if using a skillet, transfer to the oven and bake 15–20 minutes, or until chicken reaches 165°F (75°C) internal temperature.
9. Let rest 5 minutes, garnish with cilantro, then serve hot.

Chef's Note

Pro tip: use a mild cheddar for a creamier bite; for a smoky kick, swap bacon for smoked paprika butter.

Make-Ahead Tips

Assemble in the fridge up to 2 hrs before baking for richer flavors. Reheat in a 350°F oven for 10 min if cooked ahead.

Substitutions

- Swap chicken breasts for tender thighs for more juiciness. - Use smoked tofu for a veggie version. - Replace cheddar with pepper jack for a spicier version.