Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

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Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Ingredients:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4″ thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and bake for about 30 minutes at 375 degrees.

Broil for about 5 minute to crisp the bacon.

You can substitute turkey bacon for the bacon, and a low fat cream cheese to make this healthier. Still will be yummy!

Prosciutto Wrapped Jalapeños Stuffed With Cream Cheese, Lemon and Basil.

Every time I make these they are all gone before I get to have one. They are great for, easy to make and so delicious. You can choose whether to de-seed the jalapeños if you are having younger ones around. My children adore them so I do half and half. You can core them and do them whole. I prefer to cut them in half as they go further.

For this, you will need 10 jalapeños.

One 250g block of cream Philadelphia cream cheese,

one lemon

and 20 slices of prosciutto,

bacon also works just as well.

If you decide to leave the jalapeños whole, just trim off the top of each one and if you don’t like it too hot, de-seed them by pulling out the core. I like to cut mine in half as they are easy to de-seed.

Finley chop the basil and mix well with the cream cheese and the juice of one lemon.

Stuff them with the filling and then wrap in the prosciutto or bacon.

Bake them in a pre-warmed oven at 170 degrees for 20 mins.

These will was down perfectly with a cold beer and are a fantastic starter for any gathering. Watch them fly off the plate.

Do you have a bacon wrapped recipe you are keeping a secret from me? I would love to hear from you.

Jo xx

Cheese Covered Bacon Wrapped Jalapeño Popper Burgers

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This is all about easy entertaining in a small space. Kevin Lynch has created these burgers form his closet-size kitchen.

These burgers have all of the flavors of jalapeño poppers with their jalapeño and cream cheese filling and their bacon wrapping and coat of melted cheddar cheese.

You can go wrong with bacon wrapped anything! I will be giving these a go on the weekend.

For more amazing recipes check out Closet Cooking.  You can purchase a book here at Closet Cooking.

ingredients
  • 6 jalapeno peppers
  • 4 ounces cream cheese, room temperature
  • 1 1/2 pound ground beef
  • salt and pepper to taste
  • 8 strips bacon
  • 4 slices cheddar cheese
  • 4 hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 4 tablespoons mayonnaise
directions
  1. Grill the jalapeños over medium-high heat until charred all over, about 6-8 minutes.
  2. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  3. Pinch the skins off of the peppers, cut in half and remove the seeds.
  4. Dice 2 of the jalapeño peppers and mix into the cream cheese.
  5. Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
  6. Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
  7. Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
  8. Assemble the burgers and enjoy!