Tex-Mex Bacon-Wrapped Stuffed Chicken
Boneless chicken breast stuffed with a jalapeño cheese mixture, wrapped in bacon and baked to perfection.
Servings 6
Calories 367kcal
Ingredients
- 3 large jalapeños seeded and thinly sliced lengthwise
- 1 tbsp extra virgin olive oil
- 24 oz thinly sliced chicken cutlets 6 cutlets around 4 ounces each
- 6 oz cream cheese
- 6 tbsp whole milk ricotta cheese
- Adobo seasoning blend to taste
- Paprika to taste
- 6 slices bacon
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat oven to 350 degrees F
- Saute jalapeños in olive oil over medium heat until softened, about 5 minutes.
- Lay out chicken cutlets and spread 2 tbsp cream cheese and 1 tbsp ricotta on each piece
- Top with a few slices of jalapeño and sprinkle, to taste, with adobo seasoning and paprika
- Roll up each breast and wrap each with 1 slice of bacon, sealing on one side.
- Season with salt and pepper and place the roll-ups into a lightly greased 9x9 square baking dish.
- Bake 1 hour until the bacon turns lightly golden brown.
- If desired brownness hasn't been achieved, you can turn the heat to broil and cook, watching closely, until the top is nice and crispy.
Nutrition
Calories: 367kcal | Carbohydrates: 2g | Protein: 30g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 769mg | Potassium: 538mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg