PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE
Spicy pepper jack cheese, jalapenos, and cream cheese meet chicken breasts which are then topped with a bacon-beer cheese sauce! A perfect meal when you are craving something a bit on the spicy side!
Provided by Sweets n Supper
Categories Chicken Breast
Time 1h15m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
- Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
- Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
- Salt and pepper both sides.
- Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
- Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
- In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
- When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
- In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
- Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
- Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
- Top chicken breasts with beer-cheese sauce. I like to serve these over rice!
Nutrition Facts : Calories 616, Fat 37.8, SaturatedFat 18.5, Cholesterol 160.4, Sodium 1265.6, Carbohydrate 21.2, Fiber 2.9, Sugar 7.3, Protein 45.7
BACON, PEPPER JACK STUFFED CHICKEN
I was looking for an easy way to grill chicken and still keep it moist. This recipe is what resulted. The first time I fixed it for my husband he spent the next two days at work bragging about what a great cook his wife was. It is a good thing I started with something this simple.
Provided by dmoseley
Categories Chicken Breast
Time 22m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Flatten the chicken breasts.
- Sprinkle seasonings on both sides (it doesn't take much).
- Place cheese on chicken.
- Roll the chicken around the cheese.
- Secure with toothpicks.
- Wrap the bacon around the chicken (be sure to cover the ends as well, or your cheese will run out).
- Place on grill
- Grill for a total of 9-12 minutes, rotate 3-4 times to equally cook.
Nutrition Facts : Calories 337.4, Fat 21.9, SaturatedFat 7.2, Cholesterol 99.3, Sodium 454.3, Carbohydrate 0.3, Protein 32.5
BAKED CHICKEN WITH BACON AND PEPPER JACK CHEESE
Steps:
- Gather the ingredients.
- Grease a baking dish and set aside. Heat the oven to 375 F.
- Fry or bake the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
- Pat the chicken dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
- Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165 F on an instant-read thermometer .
- Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
- Bake the chicken for about 5 to 6 minutes, until cheese is melted.
- Sprinkle with cilantro just before serving, if desired.
- Serve and enjoy.
Nutrition Facts : Calories 474 kcal, Carbohydrate 14 g, Cholesterol 146 mg, Fiber 1 g, Protein 49 g, SaturatedFat 10 g, Sodium 817 mg, Sugar 6 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN BREASTS WITH PEPPER JACK AND BACON
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
- Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
BACON JACK CHICKEN
Pepper Jack cheese adds extra warmth to this golden brown chicken topped with tender veggies and bacon. It cooks in no time, and you can vary the flavor by substituting different cheeses. Dawn Jones - Cedar Vale, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. , Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 561 calories, Fat 44g fat (21g saturated fat), Cholesterol 163mg cholesterol, Sodium 903mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
PEPPER JACK STUFFED CHICKEN
The spicy cheese and Mexican seasoning give plenty of zip to these tender chicken rolls. Round out the meal with rice pilaf and pineapple tidbits. Or microwave frozen broccoli and serve peppermint stick ice cream for dessert.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 292 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 325mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
BACON JACK CHICKEN SANDWICH
These quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments.
Provided by LMANGONE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill for medium heat.
- While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
- Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
- Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Nutrition Facts : Calories 482 calories, Carbohydrate 27 g, Cholesterol 117.7 mg, Fat 21.9 g, Fiber 2.2 g, Protein 41.7 g, SaturatedFat 8.9 g, Sodium 1166.1 mg, Sugar 1.9 g
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
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