Sunday, October 7, 2012

Jalapeno and Bacon Stuffed Chicken Breasts and a Recipe Album

Hi all!

I just recently finished an album for a friend filled with some of my favorite low-carb recipes as well as space for her to add some of her own. I used the Echo Park Digital Paper pack #1 as well as one of the digital element packs and printed my own papers scaled down to a 6"x6" size. I used heavy chipboard covers and then mixed the pages up a bit. Some pages are a double sided cardstock and some are paper bags so that there would be pockets for adding recipes and such. I also added in a little brown bag that my sweet husband saved for me from the hardware store. It measures approximately 3.5"x5"and perfectly holds the 3 journaling tags I put in it for her to write her own recipes.

I also wanted to share one of the yummiest chicken dishes I have come up with. I'm sure it's been done before because it's a pretty classic combination of flavors, but I still feel pretty creative coming up with it on my own.  First off, I have to say that the inspiration came from this YUMMY snack/appetizer that I found on Pinterest. The recipe is for grilled bacon jalapeno wraps and comes from It is one of the easiest and yummiest things we have ever tasted and they have become a new staple.

So, knowing that we couldn't truly make a meal out of these, I decided to use the same ingredients inside a chicken breast. Mmmmm....sooooo good! And easy!

Jalapeno Stuffed Chicken Breasts

  • 4 Chicken breasts, butterflied
  • 4 strips of bacon, cooked and crumbled
  • 4 Tbl of cream cheese or Neufchatel
  • 2-4 Jalapeno peppers depending on size or taste, diced or sliced into rings
  • Olive Oil
  • salt
  1. Preheat oven to 350 degrees.
  2. Drizzle Olive Oil in a shallow baking dish.
  3. Rinse chicken, pat dry and butterfly.
  4. Spread 1 Tbl cream cheese on one side of the chicken breast and add equal portions of pepper and bacon. Fold the chicken breast back over the filling and lay in the baking dish. 
  5. Drizzle some more olive oil over the tops of the breasts and add salt to taste.
  6. Bake for 30-35 minutes or until chicken is cooked through.
Sorry! I don't have pictures, but you don't need pictures to know this one is gonna be good!

Also, just a tip for those who have not handled hot peppers before. Make sure to wear gloves while slicing and dicing your peppers. You can use your rubber dish gloves. If you have nothing, make sure to thoroughly wash your hands before touching your eyes! Trust me! You don't want to find out why, just do it! : ) Also, if you want just a mild pepper flavor, make sure to remove the seeds and ribs from your pepper before dicing. If you want a full, hot pepper flavor, simply slice your peppers, leaving seeds and ribs intact and place inside breasts. This is how we prefer it and it is really good!



Follow Me on Pinterest

No comments:

Post a Comment