Bacon-Wrapped Chicken Rolls with Jalapeño and Cheese Filling
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 teaspoon smoked paprika
- Salt and pepper to taste
- Toothpicks
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 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, shredded cheddar cheese, chopped garlic, and chopped parsley until well combined.
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 the entire 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 broil 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 slicing and serving.
- Garnish with additional chopped parsley if desired.
Enjoy your delicious bacon-wrapped chicken rolls!