Jalapeno Popper Chicken is a spicy, cheesy decadent delight…all wrapped up in bacon! It’s perfect all by itself…or tucked away in a sub or sandwich wrap!
Bacon Wrapped Jalapeno Popper Chicken
- 2 tbsp cream cheese (1 oz)
- 3 tbsp shredded cheddar cheese
- 1 jalapeno pepper, diced
- 1 boneless skinless chicken breast (6 oz)
- Salt and pepper to taste
- 2 slices bacon
Preheat the oven to 375℉.
Place the cream cheese, cheddar cheese and jalapenos in a bowl; stir to combine.
Cut a deep pocket into the chicken breast, taking care not to cut all the way through to the other side. Fill the pocket of chicken breast with the cream cheese mixture. Season with salt and pepper, if desired.
Wrap chicken breast tightly with bacon, securing with toothpicks. Place it in a greased baking pan.
Cook for 30 minutes, or until bacon is crisp and chicken has an internal temperature of 160℉. You can broil the chicken for 3-4 minutes to further crisp the bacon if needed.
Let the chicken rest for 5 minutes before serving.
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
For a sweeter take on this same theme, try brown sugar bacon-wrapped chicken!
Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.
Sausage Egg Breakfast Cups
(Courtesy: Penny Jacques)
- 1 lb ground pork
- 1 tsp ground sage
- ½ tsp ground thyme
- ¼ tsp paprika
- ¼ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- ¾ cup freshly minced onion and green pepper
- ¾ cup shredded cheddar cheese
- 6 eggs, beaten
Preheat oven to 400℉. Coat the wells of a 12ct muffin tin with cooking spray.
In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
Bake for 20-25 minutes until eggs are set and slightly browned on top.
Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
Hack: Frozen vegetables can be used in this recipe.
Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!
An overnight marinade gives lemon poppy seed chicken a bright flavor in this fast and easy dinner for one! Rice noodles make it a great gluten-free option.
Lemon Poppy Seed Chicken with Rice Noodles
- 4 oz skinless, boneless chicken
- ¼ cup Lemon Poppy Seed Dressing, divided
- 2 oz linguine rice noodles
- 1 cup vegetable broth
- ½ onion, chopped
- 1 clove garlic, minced (1 tsp)
- ½ cup frozen green peas
Seal the chicken in a small bag or container with 2 tbsp lemon poppy seed dressing. Marinade overnight.
Remove the chicken from marinade and cut into 1” pieces.
Soak the rice noodles in very hot water for 30 minutes. Do not oversoak. Drain.
While the noodles are soaking, put the onion in saute pan with ¼ cup vegetable broth. Cook on low heat, stirring frequently, until soft and golden. As the vegetable broth evaporates continue adding, ¼ cup at a time.
Turn the heat up to medium and add the garlic. Saute for 30 seconds.
Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes. Toss with remaining poppy seed dressing.
Did you know? Frozen produce has many advantages over fresh, including less waste, convenience and price. It’s even been shown that those who keep frozen produce on hand are more likely to reach their daily recommended servings!
Suggestion: Oil-free lemon poppy dressing is also a perfect drizzled over pan seared scallops and shrimp!