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Jalapeno Popper Stuffed Chicken Breasts


- 4 ounces cream cheese, softened - 1 cup shredded cheddar cheese - 1 jalapeno pepper, seeded and finely chopped - 4 boneless skinless chicken breast halves (6 ounces each) - 1/2 teaspoon salt - 1/2 teaspoon pepper - 8 thick-sliced bacon strips

Directions :

Step 1 : Preheat air range to 375 °. In a small coliseum, blend cream rubbish, cheddar rubbish and jalapeno. Cut a fund horizontally in the thickest part of each funk bone. Fill with rubbish admixture. Sprinkle funk with swab and pepper. Wrap 2 bacon strips around each funk bone; secure with toothpicks.

Step 2 : In batches, place funk in oiled air range, confluence side down. Cook until a thermometer fitted into funk reads 165 °, 14- 16 twinkles, turning formerly. Let stand 5 twinkles. reject toothpicks before serving.

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