Description
Juicy chicken breasts stuffed with a creamy jalapeño-cheese filling, wrapped in smoky bacon, and baked to perfection. A flavorful, keto-friendly dinner that’s easy to make and sure to impress!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 fresh jalapeños, deseeded and finely diced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (or smoked paprika)
- Salt and pepper, to taste
- 8–12 slices of bacon (2–3 per chicken breast)
- Olive oil, for greasing the dish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Mix cream cheese, cheddar, jalapeños, garlic powder, onion powder, paprika, salt, and pepper in a bowl until smooth.
- Slice each chicken breast horizontally to create a pocket. Stuff with the cheese-jalapeño mixture.
- Wrap each stuffed chicken breast with 2–3 slices of bacon, securing with toothpicks if necessary.
- Place seam-side down in the baking dish. Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally.
- For crispier bacon, broil for 2–3 minutes before serving.
- Rest for 5 minutes, then serve warm.
Notes
- Spice Level: Remove seeds/membranes for mild heat, or leave some in for extra kick.
- Crispier Bacon: Use thin-cut bacon and finish under the broiler.
- Cheese Options: Swap cheddar for pepper jack, mozzarella, or Monterey Jack.
- Air Fryer Method: Cook at 375°F for 18–22 minutes, flipping halfway.
- Meal Prep: Assemble ahead of time and refrigerate, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes