Prep 15 mins
Cook 30 mins
See Roasted Peppers: How to Roast a Pepper on a Gas Range to roast the jalapeno on a gas range. I've seen oven roasted recipes all over the internet. Two cooking methods provided: oven and grilling.
- 2 whole jalapenos, roasted, skinless, cut in half and deseeded
- 4 chicken breast halves, boneless and skinless (about 4 ounces each)
- garlic salt
- fresh cracked pepper
- 4 ounces colby cheese or 4 ounces monterey jack cheese or 4 ounces gouda cheese, cut into 4 pieces
- 4 slices bacon
- Flatten chicken breasts to approx 1/4" thickness. Season both sides of chicken with garlic salt and pepper.
- Divide and place sliced smoked jalapenos on each breast with cheese. Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon.
- Brown rolls over medium heat until bacon just begins to crisp. Place on a baking sheet and bake in a 350 degree oven for 20 minutes.
- Grilling Method: Skip step #3. Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.
Great recipe! I roasted the jalapenos on my electric stove, just set them on the coil and turned them until they were charred. Wonderful way to use the jalapenos out of my garden! Being from Wisconsin what's better than chicken, bacon and CHEESE!
Last night's dinner was yummy, thanks to gailann! I did NOT de-seed my jalapeno, as we like things HOT! I used the oven method for the peppers and the chicken. I also used an applewood-smoked bacon, as that is what I had on hand. The cheesy goodness was flavored with the heat from the japs, (which won't be present, if you de-stem and de-seed the pepper...) and the smoky bacon flavored chicken. YUM! I'm not the best at putting cheese in a chicken breast and it not leaking out, but the 'burnt' cheese was yummy on it's own! I can't wait to try this on the grill, soon! Thanks for sharing, gailann, and getting me out of the doldrums, with my 'winter' cooking!
I am going to try this.My suggestion to *alligirl* about her cheese melting out is..why don't you cut your cheese into the appropriate size needed for the chicken breast, pat it litely with flour, and the FREEZE it for an hour. Wrap a frozen piece of cheese inside the chicken, it will still melt but you'll have a better chance of it surviving intact when dinner's ready :)Like I said, haven't tried this yet but I will try freezing the cheese before I use it and see how that goes.