Recipe by Sweets 'n Supper
Spicy pepper jack cheese, jalapenos, and cream cheese meet chicken breasts which are then topped with a bacon-beer cheese sauce! A perfect meal when you are craving something a bit on the spicy side!
for the chicken
- 4 boneless skinless chicken breasts
- 4 large fresh jalapenos (diced)
- 8 ounces shredded pepper cheese (pepper jack, or I like the Kraft Chipotle cheese)
- 8 ounces reduced-fat cream cheese
- 1 medium red onion (diced)
for the beer cheese sauce
- 4 green onions (sliced)
- 2 garlic cloves (cut into quarters)
- 1⁄2 cup pilsner beer (I like Bud Select 55)
- 1⁄2 cup milk
- 10 slices cooked crispy bacon (crumbled)
- 1⁄2 cup sliced black olives
- 1 green pepper (diced)
- 1 large tomatoes (diced)
- salt & pepper
Directions See How It's Made
- Preheat oven to 375 degrees.
- Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
- Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
- Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
- Salt and pepper both sides.
- Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
- Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
- In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
- When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
- In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
- Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
- Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
- Top chicken breasts with beer-cheese sauce. I like to serve these over rice!