Who doesn't love bacon? In this recipe, we take boneless/skinless chicken breasts, stuff them with jalapeno cream cheese, then wrap them with bacon. They're literally oozing with flavor when you pull them off the grill. They key is to grill them "slow 'n low" so that you can cook the chicken breasts without burning the bacon. The spiciness comes mainly from the jalapeno seeds, so if you want more or less kick, use more or fewer seeds as per your tastes. Remember that the cooking process tends to mellow the spiciness out, though. If you don't have a grill readily available, you could cook them in an oven instead.
Bacon Wrapped Chicken Breast
stuffed with Jalapeno Cream Cheese
Dry Ranch Dressing
Slice slots in the chicken breasts along the long side. Don't go all the way through - you just want to go deep enough to make a pocket.
Chop/mince a jalapeno pepper.
Mix the chopped jalapeno pepper with 4 oz of cream cheese. Note - it helps to let the cream cheese sit out for 20 minutes to soften.
Fill the pockets you made in the chicken breasts with a generous dose of the cream cheese / jalapeno mixture, and seal the pockets shut by stitching with toothpicks.
Mix 4 tbsp of extra-virgin olive oil with 1 oz of dry ranch dressing.
Apply the dressing mixture to outside of the chicken breasts using a silicone basting brush.
Wrap each chicken breast with about 4 slices of bacon each. Overlap the bacon and tuck in the last slice to help it stay put.
Pre-heat your grill to 375°F. Use a wood scraper to clean off the grates, if needed.
Grill the chicken at 350°-375°F for about about 8-10 minutes one each side. The goal is to cook with lower temperatures for a longer time in order to cook the chicken without burning the bacon.