Last night I made +Closet Cooking's Bacon Wrapped Jalapeno Popper Stuffed Chicken. It was quick, easy and adaptable to suit different people's tastes....one person doesn't like spicy food (he gets a pass, he's 4). One doesn't eat bacon (not going to justify this one). I simply assembled them according to people's needs and cooked them in the oven on separate pie plates to ensure that the bacon grease didn't get on the non-bacon-eater's portion. I think next time I may par-cook the bacon a bit because I like really crispy bacon and that's hard to achieve here without totally drying out the chicken breast in my super-hot convection oven. Also my chicken breasts were monstrously large & therefore hard to pound to the correct thinness. Next time I will look for thinner breasts & put more yummy stuffing inside. I served with a rice pilaf on the side & it was definitely a hit with my peeps. Note to self: sharpen your knives!
They look good! That is some nice juggling with the different requirements for them! :) Yes you can pre-cook the bacon a bit to get it crispier and if you get thicker chicken breasts you can cut them in half instead of pounding them.
ReplyDeleteAaah cut them in half....I hadn't thought of that. I love your recipes, Kevin, so I'll be tagging you again soon I'm sure :-)
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