OK, I’m not going to take any credit for this recipe, hell, not even the title of the dish is mine. All praise goes to this man’s blog http://www.closetcooking.com/2012/11/bacon-wrapped-jalapeno-popper-stuffed.html
To be fair, I did google the ingredients, and found his recipe, so I have done some basic research. I also have the ingredients on hand, albeit I’m using Jalapeno’s from a Jar, as I can’t find fresh ones here in Queenstown. I know I’m going to love this before I even start cooking, the only one in the house who will object is Fergus, because he doesn’t like Jalapeno’s. Unfortunately, being a Cat he has very little say in tonight’s dinner.
I’ve altered the recipe to match my ingredients. I had two very large chicken breast and only used one, the recipe called for 4 small breasts. I also used twice the amount of bacon, 16 slices. So I’m guessing when the original recipe called for 4 small breasts and 8 slices of bacon, they were tiny breasts, or the bacon was huge. In reality I think it’s a combination of both. You will see mine are huge, one of these would serve 2 people, I have a hard time doing delicate.
I’ll serve these with a simple salad, if you were doing this for 4 people, perhaps a few roasted potatoes would be on the menu.
1 large or 2 small chicken breasts
16 rashers of streaky bacon
1/2 cup of Cream Cheese
1 cup grated cheddar cheese
1 tablespoon of finely chopped fresh or pickled Jalapeno peppers
Salt and pepper to taste
Pound the chicken breasts into 1 cm thickness
Combine the Jalapeno’s, Cream Cheese, Cheddar Cheese, and a pinch of salt and twist or two of pepper in a bowl and mix thoroughly
Lay out the bacon in a four by four cross pattern
Place the chicken on top, and trim to fit the center square of bacon – do not cut through the bacon (see photo)
Lay half the cheese mixture over the center of the chicken breast and bring the sides of the chicken up to cover the cheese, use the off-cuts to completely cover the chicken.
Fold the bacon over the chicken starting with the exposed ends (top and bottom of the cross) , and then fold the remaining bacon over the top of the chicken to seal.
Place seam side down in a backing dish and bake in a 200 C oven for 20 minutes for small ones or 30-35 minutes for the larger ones like mine. You may want to finish under the grill to crisp up the bacon.
Remove from the oven and test to see that the chicken is cooked all the way through, rest for 3 – 5 minutes before carving. Spoon over the pan juices, and serve with a salad, and or roasted potato’s.