Bacon Wrapped Chicken Stuffed With Jalapeño & Cream Cheese
This is absolute heaven on a plate for me, an injection of flavoursome protein right where it counts (my tummy). It embodies everything thats good about food, and so aptly reminds me of something my friend Greig once said when we were much younger..."There's nothing on earth quite as good as meat wrapped in other meat."
So simple, and yet so true. He's a professional writer now so you know his words carry weight.
4 Chicken Breasts, Skinless
3 - 4 Jalapeño Chilies (can be fresh or pickled)
120g Cream Cheese (you choose the flavour, I've used both "country herb" & "sweet chilli" flavour with great success!)
150g Cheddar Cheese
8 - 10 slices of bacon (enough to fully wrap the chicken breasts)
Salt & Pepper to taste.
The first thing to do is to lay the chicken breasts out on a chopping board or clean flat surface and pound them flat with a meat tenderiser (or similar blunt object).
Season both sides of the now flat chicken with salt and pepper.
Place a quarter of the cream cheese down the middle of the flattened chicken, add the diced jalapeños and sprinkle the cheddar cheese on top of it (I like to use mature cheddar for the robust flavour, but that's really up to you).
Roll up the chicken breast with the filling tight inside. Wrap the chicken in enough bacon to cover the outside of it and place it in a baking dish.
Bake them in a pre-heated oven at 400F / 200C until cooked, which should be roughly 30 - 35 minutes, but be careful not to let it overcook and dry out.