I made these a few times, ages ago, and for some reason kind of forgot about them for a while.
Well, I just recently did them again while my in-laws were visiting, since they brought us bunches of jalapeÃ±o peppers from their garden. My husband pulled me aside after dinner and said, “THANK YOU for remembering this meal. I had forgotten, and it is SO GOOD.”
So, basically, make them.
Sorry the picture might not be the most gorgeous. Pin it anyway, so you don’t lose this recipe!
You can make them prettier, but we were out all day and then in a hurry to get these in the oven to cook in time for dinner, so they’re a bit sloppy. Still super-delicious though. You can also make them smaller, secured with toothpicks, for a party appetizer.
And the leftovers are really really good right out of the fridge, cold. I’m not kidding. I may have had some for breakfast the next day.
- Chicken breasts cleaned and cut into strips
- Brown sugar
- Cream cheese (real full-fat please)
- in JalapeÃ±os de-seeded and cut half
- in Bacon strips cut half
- Preheat the oven to 350 degrees Fahrenheit.
- Roll each piece of chicken in the brown sugar to lightly coat it.
- Place a lump or a slice of cream cheese on top of each piece of chicken, and squish it on using a jalapeÃ±o half.
- Wrap the bacon around the whole chicken jalapeÃ±o "sandwich" at a slight angle.
- Place each chicken bundle onto a baking sheet.
- Cook for 30 minutes or so, until the chicken is cooked through and the bacon is starting to crisp.
Try making nugget-size bundles secured with toothpicks as a party appetizer.
Also? The leftovers are fantastic cold, right out of the fridge. No joke.