Monday, September 17, 2012

Stuffed Bacon Wrapped Jalapeno Popper Chicken

Awhile back I was talking with a friend and comparing notes on using our George Foreman grills.   I have one and use it a lot.   And I do mean a lot.    I don't own a proper bbq grill anymore, and have to say that for the most part I don't miss it.

I found this recipe on the Charbroil grill site.    Bacon Wrapped Jalapeno Popper Stuffed chicken breasts.  YUM.
I thought that it might just work out on my George Forman grill so I decided to make them for dinner one night.   Now, I did not chill the filling, and the jalapeno's I used were way too mild for our taste, but on the whole, not a bad dish.
Stuffed Bacon Wrapped Jalapeno Popper Chicken

I had two big chicken breasts in the freezer so I pulled them out, let them thaw for a little while, then while they were still a little frozen cut them into cutlets, and then proceeded to cut pockets into the cutlets.   Believe me when I say these were BIG chicken breasts.   And it worked very well.

  I had the filling made, cream cheese, chopped jalapeno's and then decided to add some Shredded Pepper Jack to the mixture.   And if you've read any of my posts in the past, you know I always have frozen jalapeno's in the freezer.  Never know when you're going to need them.



 
 Now, at this point I should have stuffed the chicken breasts and then put them into the fridge to firm up, but hey, it was late, I wanted to get dinner made and on the table so I just stuffed them and wrapped them in bacon.  

 I had my grill heated up, and placed the chicken breasts on the grill, and had my handy, dandy wired thermometer stuck in the largest of the chicken breasts to monitor the temp.

Well, the filling kinda leaked out, and the grill didn't cook them as evenly as I would have liked, but the flavour wasn't bad.   I think if I make this again, I'll change the ratio of cheese a little, more grated cheese, and instead of chopping the jalapeno peppers up, I'll just stuff the pepper, then put it inside the chicken breast.   I think the filling will stay in place better.   And I will par cook the bacon a little as well.   Because I used the grill, the bacon didn't cook as well as it could have.   But it was still pretty darn good.
And we ate them all...

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. Sid, thanks for bringing this over to the BBQ! Cheers

    ReplyDelete
  2. Thanks for hosting it. I'm gonna go see if I have any more BBQ recipes I can share.

    ReplyDelete

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