Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 large jalapeño peppers, seeded and sliced into strips
- 8-12 slices of bacon
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Toothpicks
Preparation:
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a rack on top.
2. Prepare the Chicken: Butterfly the chicken breasts by cutting them horizontally in half, making sure 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 an even thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, and smoked paprika.
3. Prepare the Filling: In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, minced garlic, and chopped parsley until well combined.
4. Assemble the Rolls: Spread a generous amount of the cheese mixture over each chicken breast. Place 2-3 strips of jalapeño on top of the cheese mixture. Carefully roll up the chicken breasts, starting from the narrower end, and secure them with toothpicks.
5. Wrap with Bacon: Wrap each chicken roll with 2-3 slices of bacon, ensuring the entire roll is covered. Use additional toothpicks to secure the bacon if needed.
6. Cook the Chicken Rolls: Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the bacon is crispy. For extra crispiness, you can broil the chicken rolls for an additional 2-3 minutes, watching closely to avoid burning.
7. 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!
