Jalapeno Popper Stuffed Chicken Breast


    • 6 boneless skinless chicken breasts
    • 6 ounces cream cheese, softened
    • 1 cup shredded cheddar cheese
    • 1/4 cup diced jalapeno peppers (remove pepper seeds and ribs before dicing)
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
    • 12 slices Hahn's bacon (do not use thick cut bacon)
    • Cooking spray



    Preheat oven to 350 degrees.

    Place the Hahn’s Slab Bacon fatty side up, then cut 1” across and ½” deep making a tic tac toe board. Place in a deep dish baking pan. Drizzle ½ cup of Vicki & Gals Sweet Bourbon Sauce.

    Cover with foil and bake 1 hour.

    Remove from oven and reduce heat to 325 degrees.

    Turn slab over and and drizzle ½ cup of Vicki & Gal’s Sweet Bourbon Sauce.

    Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.

    Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl; stir to combine.

    Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.

    Fill the pocket of each chicken breast with the cream cheese mixture.

    Season the outside of the chicken breasts with salt and pepper to taste.

    Wrap each chicken breast tightly with two slices of bacon and place the chicken on the sheet pan.

    Cook for 30 minutes, or until chicken is cooked through and bacon is crisp. You can broil the chicken for 3-4 minutes to crisp up the bacon if needed.

    Let the chicken rest for 5 minutes. then slice and serve.

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