Last night’s dinner was AH-mazing…partly because I didn’t have to cook and partly because I didn’t have to cook! I love to cook and bake for my family BUT, it is always nice when someone cooks a meal for you. I was just the photographer and sou chef, just in case he had any questions or needed a little direction.
Man…it’s hard to be a sou chef in your own kitchen, or it that because I am a control freak!?!?
On Sunday’s Jarret (husband) has been trying to make a new recipe so he can get more comfortable in the kitchen. So after our long days he can help take the pressure off of me every-once in a while, woohoo, I am all for that!
How did he get the recipe idea? One afternoon Jarret was talking with our brand inspector and she was telling them how she made these bacon-wrapped chicken thighs with a jalapeno-popper in the middle. I am sure she had them at, bacon-wrapped and jalapeno popper! So the next time I went to the store, I picked up everything he would need, except we changed the thighs to breasts.
What do you like, a good thigh or a good breast, haha?
This is what you will need:
Preheat your oven to 375°F.
Equal parts, chicken breast (or thighs), jalapenos, and bacon.
9 Chicken Breasts
9 Whole Jalapenos
9 Strips of Thick Cut Bacon
1 Package of Cream Cheese (softened)
3/4 Cup Grated Cheddar Cheese
Toothpicks, 2 for each.
Olive Oil and Salt/Pepper for seasoning.
Lets start by preheating your oven! Now cut your jalapenos in half and scoop out the seeds and membrane. (He used a spoon)
Now combine you softened cream cheese and cheddar cheese together.
Get both halves of your jalapeno, fill them with the cream cheese mixture and place them back together. Once you completed this step with all your jalapenos then you could move on.
Now get your chicken breast and sprinkle it with a little bit of salt and pepper. Place your jalapeno at one end and start wrapping the chicken breast around the jalapeno. Then wrap a strip on bacon around it and secure with two toothpicks. Easy enough!?
Note: Sorry I didn’t take a picture of that process, I don’t know what happened, I guess I spaced out?!
Here is a closer look at what it should look like.
Sprinkle the outside with a little pepper. We used a cast-iron skillet, so I poured a little olive oil in the pan and some on top of the wraps to prevent them from sticking.
Here is another angle. Jarret did such a great job!
Place them in your skillet at medium-high to brown the outside, turning every 3-5 minutes. Once outsides are brown, place them in your heated oven for about 20 minutes or until chicken is cooked through.
With cast-iron, you can go from stove top to oven. If you don’t have a pan that can do that, you can always place them on a baking sheet too.
If you know my daughter, then you can hear her little voice saying that…
This is a look at one cut in half.
These little guys were so good, I recommend that you go out to the store right now and get the ingredients, GO!!!
This is what our little-ones had, chicken breast sandwich on a crusty baguette with a little cheddar cheese and bacon! I am not a fan of making separate meals, but I new they wouldn’t like eating a whole jalapeno.
They have such a tough life…
I hope you enjoy and I love sharing with you our meals!