Ingredients
4 boneless, skinless chicken breasts 8 ounces cream cheese, softened 1 cup shredded cheddar cheese 4 large jalapeño peppers, seeded and cut into strips 8-12 slices bacon 2 cloves garlic, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon teaspoon smoked paprika Salt and pepper to taste Toothpick
Preparation
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a rack on top. Prepare the chicken: Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut them all the way through. Open the chicken breasts like a book and place them between two sheets of plastic wrap. Pound the chicken to a uniform thickness using a meat mallet or rolling pin. Season both sides with salt, pepper and smoked paprika. Prepare the filling: In a medium bowl, mix together the softened cream cheese, grated Cheddar cheese, minced garlic and chopped parsley until everything is well mixed. Assemble the rolls: spread a generous amount of the cheese mixture on each chicken breast. Place 2-3 jalapeño strips on top of the cheese mixture. Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks. Wrap with Bacon: Wrap each chicken roll with 2-3 slices of bacon, making sure everything the roll is covered. Secure the bacon with additional toothpicks if necessary. Cook the chicken rolls: Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack. Bake in the preheated oven for 25 to 30 minutes or until the chicken is cooked through and the bacon is crispy. For extra crispiness, you can grill the chicken rolls for an additional 2 to 3 minutes, watching carefully to prevent burning. Serve: Remove the toothpicks and let the chicken rolls rest for a few minutes before serving. slice and serve. Garnish with additional chopped parsley if desired. ENJOY
Enjoy!
