Mr. H.P. likes to tell everyone that the most popular recipe on my blog is HIS recipe (Chicken Bacon Bites)! What nerve!?
So, I'm hoping that this twist on Mr. Brag-a-lots' Chicken Bacon Bites recipe will make them even better, and maybe this recipe will become MORE popular than his recipe, so that, "I WIN!"
If you think I sound a little competitive and spiteful, you are right. But, in my defense, I must inform you that Mr. H.P. whooped my butt in racquetball, AGAIN, over the weekend. And I think I sprained my right ankle. So, I need to win something, and quick!!! (Don't judge me)
So, come on friends, let's show him who is boss!!!
(Love you, hunnie!)
Printable Recipe HERE
1 teaspoon olive oil
1 package fat free cream cheese
4 large chicken breasts, trimmed of all fat
1 package center cut bacon
1/4 cup brown sugar
1 tablespoon chile powder
Preheat oven to 350 degrees F. Spray a cookie sheet or baking dish with cooking spray.
Cut each jalapeno in half lengthwise and remove the seeds. Cut each half into long strips, about 3 strips per half. In a small saucepan over medium-high heat, add the olive oil. When the oil is hot, add the jalapeno strips and saute for about 5 minutes until slightly softened. Set aside to cool.
Cut the cream cheese into similarly sized strips (12 - 16 strips)
Combine the brown sugar and chile powder in a bowl and set aside.
Pound the chicken breasts with a meat pounder-thingy (this also helps get out any aggressions you may be holding towards your husband who continually beats you at all sports) until they are about 1/4" thick. Cut each chicken breast into strips (about 3 or 4 strips per breast).
Cut 8 pieces of bacon in half.
Assemble the chicken bites:
Place one strip of jalapeno and 1 strip of cream cheese in the center of each piece of chicken. Roll the chicken up to enclose the pepper and cheese as best you can, wrap a piece of bacon tightly around the chicken, and secure with a toothpick. Repeat for each piece of chicken, and place each piece on the baking pan. Sprinkle the brown sugar and chile mixture on top of each piece of chicken.
Bake for about 30 minutes, or until the chicken is firm and juices run clear.