Jalepeno & Bacon Stuffed Chicken Breast
This recipe is literally everything we as a family use regularly, wrapped up into one tasty dish. It's sure to be a popular one in this house! We served this with pan fried tenderstem broccoli - simply heat butter in a pan over a medium heat, add the tenderstem broccoli (raw) and cover with a lid for around 5 minutes. Cook to your preference.
Makes 4 portions - each portion contains:
496 Calories / 2.3g Carbs / 60g Protein / 28g Fat / 0.5g Fibre
As with all UK food labels, the carb value above is already net carbs - do not subtract the fibre.
4 Rashers of Bacon
4 Chicken Breasts (approx. 200g each)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
Salt & Pepper, to taste
20ml Olive Oil
4 Jalepeno Peppers (adjust to your preference and to the heat of the chilli)
30g Red Leicester Cheese, grated (or other cheese of your choice)
100g Soft Cream Cheese
Preheat the oven to 180c.
Chop the bacon into small pieces and add to a frying pan over a medium heat. Fry for a couple of minutes to cook until slightly golden.
Transfer the bacon to a small dish to cool slightly.
In another small dish, mix together the garlic powder, onion powder, paprika, salt & pepper.
Butterfly each chicken breast and sprinkle on the spice blend.
Re-heat the pan and add the olive oil. Fold the chicken breasts back over and pan fry over a gentle heat. We're not trying to cook them all the way through - this is just to give them a nice colour on the outside. After a few minutes, flip them over. Once golden on both sides, remove the chicken from the pan and transfer to an oven-proof dish.
Chop the jalepenos and add them to a mixing bowl along with the cooled bacon, grated cheese and cream cheese. Mix together.
Open up the chicken breasts and add the cream cheese filling. Fold them back over.
Sprinkle over any remaining spice mix on top of the chicken breasts.
Bake for around 25 minutes, until the chicken is fully cooked. Enjoy!