First off, during our round-up of readers faves on our blogs, I 'd run into this dish, Jalapeno Grilled Chicken on Sarah's blog. And I made a mental note and thought, gee, that sounds good, I wonder...
And then on Sunday we had dinner at a local restaurant, and I ordered the special, which was very similar to Sarah's recipe. Basically it was a grilled chicken with chopped Jalapeno's on top with some melted cheddar cheese. And while it was good, and I ate pretty much every bite, it was lacking, something.
I went back and looked at Sarah's recipe again, just to refresh my memory, but honestly I didn't pay as much attention to the how to's as I should have.
At any rate, this got an enthusiastic thumbs up for both of us.
Recipe: Jalapeno Popper Bacon Wrapped Chicken
425 deg. for 15 minutes, turning once.
2 Chicken Breast halves, cut into cutlets, and then cut lengthwise, into 8 pieces.
8 slices Bacon
Pickled Jalapeno Slices, about 3 or 4 per piece of chicken
3 oz. Colby Jack cheese, cut into slices.
Cut the chicken into cutlets and then into 4 pieces each.
Wrap the bacon around the chicken pieces, securing with a toothpick if needed.
Place in a preheated 425 deg. oven for 10 minutes, turn over, over cook an additional 5 minutes. Take out of oven, place on an oven safe rack, put the rack back on the rimmed pan, and broil the chicken for just a couple of minutes until the bacon browns a little, turn over, broil other side for another 2-3 minutes.
Take out of oven, put the jalapeno slices on each piece of chicken, then place the cheese on top of that. Broil just until the cheese starts to melt and bubble up a little.