Ingredients
4 large chicken breasts (with a pocket cut out)
4 Jalapeno poppers (homemade or frozen)
1 tbs garlic salt
1tbs onion salt
12 slices bacon (thin or regular, not thick)
Salt and pepper
Directions:
Preheat oven to 375F
Season the outside of the chicken breast with garlic salt, onion salt, salt and pepper.
Place a jalapeno popper inside the cut pocket of each breast
Wrap the breast entirely with 3 bacon pieces so you have the whole breast covered
(use toothpicks to keep in place if needed)
Place the chicken on a wire rack over a cookie sheet so it is elevated
Cook approx. 35 min or until chicken is 165F internally.
Broil 2 – 3 min if your bacon needs to be a bit crisper. You can also turn it over to ensure the bottom is crisped.
Variations – Change it up and stuff that bird with goat cheese, stuffing mix, ham and swiss, or go bold and stuff with granny smith apples, pears or cranberries and nuts!
The Story:
This was inspired by leftovers. I made some bacon wrapped jalapeno poppers and we had several left over (unheard of around here usually). I decided I didn’t want them to go to waste. I had intended on making a version of saltimbocca for dinner, but instead of Prosciutto, I subbed regular bacon. This came out spicy, cheesy and wonderful! Serve with the sides of your choice.