A délicieux appetizer that will drive everyone wild! I’m a wuss when it comes to the heat factor, so I deseed and devein the jalapenos before stuffin’ and wrappin’ them. But to each his own and if you’re a heat freak then leave the seeds in.
3 Chicken Breasts (skinless and boneless)
6 Jalapenos (deseeded and deveined)
1/3 cup Cream Cheese (at room temp.)
4 strips of Lean Bacon
Cut the jalapenos in half lengthwise so you’ll have 12 halves. Clean of seeds and veins. I’ve used canned jalapenos in a pinch but fresh is definitely best. I usually clean the peppers over the sink, under running water, with my head turned to the side. Yes. I am a wuss (in this respect). DO NOT rub your eyes after you’ve handled the peppers! Yes. I have done this. It’s not fun.
Pound your breasts as thin as you dare. Cut the chicken into strips, each the width of a jalapeno length. We want 12 pieces. Cut the bacon strips into thirds so you’ve got 12 pieces. Now you’re ready to assemble.
Preheat the oven to 400F.
Use a small spoon to stuff cream cheese into the jalapeno halves. Wrap the first one in chicken, then wrap it with bacon. Turn the bacon’s seam side downward onto an ungreased baking sheet. Continue with the second and so forth.
Bake for 15-20 minutes. Serve hot or cold.