Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts
Chicken breasts pounded thin, stuffed with a cream cheese, green onion, and jalapeno filling, rolled up, wrapped in bacon, and grilled until juicy with crispy bacon. A rich, jalapeno-popper-style dinner that's impressive but easy, and works as appetizer bites too.
Equipment
- Grill
- Meat mallet
- Mixing Bowl
- Toothpicks
- Meat Thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 8 ounces cream cheese softened
- 1/4 cup green onions chopped
- 8 slices bacon partially cooked
- 1 medium jalapeno pepper diced; optional, to taste
Instructions
- Pound the Chicken: Pound the chicken breasts to about 1/4-inch thick between two sheets of plastic wrap or parchment.
- Make the Filling: Mix together the cream cheese and chopped green onions. Stir in some diced jalapeno if you like, or scatter it over the filling. Spread the mixture over one side of each chicken breast.
- Roll and Wrap: Roll each chicken breast up to enclose the filling. Wrap partially cooked bacon around each roll and secure with a toothpick.
- Grill: Place on a grill preheated to 375°F and cook about 30 minutes, turning as needed, until the chicken is cooked through (165°F at the center).
- Crisp the Bacon: Broil about 5 minutes to crisp the bacon. Rest a few minutes, remove the toothpicks, and serve.
Notes
Pound the chicken evenly so it rolls neatly and cooks at the same rate. Partially cook the bacon first so it crisps without overcooking the chicken. Use a thermometer to confirm the center reaches 165°F, since stuffed chicken can look done outside before the middle is. Remove toothpicks before serving. Adjust or omit the jalapeno for heat. No grill? Bake at 375°F on a rack, then broil. Can be made as smaller bites for an appetizer. Keeps 3 to 4 days refrigerated; reheat in the oven or air fryer to keep the bacon crisp.