Finding time in the middle of the week to make anything outrageous has become a chore in itself now that young master Bruce rules the roost in the Sanders household. Throwing things in the crockpot in the morning is by far one of the preferred methods to curve the takeout obsession the wife and I share.
But, that is easier said than done. Most days, noon rolls around and I remember that chicken I thawed out is still thawing and not 4 hours into break-apart crockpot goodness.
So I panic. I think back on all the memorable meals I have had that might be easy to make quickly after a stop at the grocery store. Then I remember that time I had these bacon-wrapped chicken popper things and decide to give them a shot.
And POW! Mind blown that night. Not only do these things do the trick for a bigger guy like me, but my bacon-shy wife even gave them two thumbs up. No too much cheese or bacon lets the chicken actually shine through and made it quite a centerpiece. Prep is kind of tedious — wrapping loosely-put-together chicken breast wraps — but it’s sit and bake after that. Pretty easy.
I hope you enjoy them as much as we did!
4 boneless skinless chicken breasts
4 ounces of cream cheese cut into bite chunks (not whipped)
1/2 cup shredded cheddar cheese
8 slices of bacon
1. Start by heating your oven to 300 degrees and then get to chopping the jalapenos. If you like hot, spicy heat, leave the seeds. If you want a mild heat, remove the seeds.
2. Pound out the chicken breasts until they are quite thin. You want them to double in size. Cover the chicken in plastic wrap and place on a strong surface and use a meat mallet or a cast iron pan to pound them out.
3. Place a long thin chunk of cream cheese in the center.
4. Add jalapeno and cheddar cheese on top and then wrap the chicken around it.
5. Use 2 slices of bacon to wrap around each chicken breast, sealing it shut.
6. Sprinkle with salt and pepper. Place the bacon-wrapped chicken breasts in a baking sheet lined with aluminum foil.
7. After 45 minutes, remove the chicken from the oven and drain any bacon fat off the pan.
8. Increase the oven temperature to 400 degrees, letting the bacon crisp up for another 10 minutes or as long as necessary.