I frequently alter recipes that I find online or in cookbooks, to the point that they’re basically new recipes altogether. In this particular case, it went down like this:
1. Weekly meal planning in progress. Chicken sounds appetizing. Brett agrees.
2. Sarah is frustrated at her lack of ability to find a good chicken recipe online.
3. Sarah pulls down a very random cookbook from her shelf and starts mindlessly flipping through the poultry section.
4. Sarah’s eyes land on a recipe with cream cheese and bacon. Sarah doesn’t need to read further.
5. Several days later, Sarah and Brett sit down to a delicious meal of chicken stuffed with cream cheese and lemon juice, and topped with crispy bacon.
6. Two bites into her chicken, Sarah has a lightbulb moment and realizes, the one thing that would take this chicken from delicious to decadent would be…chopped jalepenos inside. Brett, his mouth full, vigorously shakes his head, “YES!”
7. Sarah reviews the ingredients in her mind and discovers…jalapenos? cream cheese? bacon? Its like…a jalepeno popper appetizer paired with a juicy chicken breast!
And that is the story of this jalaepeno popper chicken. I’ll leave you with the fact that a couple of days later, I hesitantly checked Allrecipes for a similar recipe and, sure enough, some wise woman discovered this thing of beauty long before me.
Jalepeno Popper Chicken
4 chicken breasts, trimmed and pounded to 1/2 inch thickness
2-3 jalepenos, seeded and minced
8 oz block of cream cheese, softened
juice of half lemon
4 slices of bacon, cut in half
salt, pepper, paprika
Mix cream cheese, jalepeno, and lemon juice. Sprinkle chicken on both sides with salt, pepper and paprika. Spread cream cheese on one side of the chicken breast and roll up tightly. Place seam-side down in a baking dish sprayed with PAM. Lay bacon slices over chicken. Bake at 350 for 20-30 minutes until bacon is crispy and chicken is cooked through.