Monday, June 4, 2012

Jalapeno Chicken II

My brother made this, so I have no clue how easy or hard they were. I'm assuming they are easy because he didn't put up a fight when I asked if he would make them when I came to visit.

They were really good.  I would have them again.  I might add cilantro (my brother despises cilantro, so I had to put that in there).

Jalapeno Chicken II 

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 45 Minutes
Servings: 6

"Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!"

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon

1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the grill for high heat.
3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

Serving Size 1/6 of a recipe Calories: 446; Calories from Fat: 293; Total Fat: 32.5g; Saturated Fat: 8.5g; Cholesterol: 93mg; Sodium: 1532mg; Potassium: 321mg; Total Carbohydrates: 8.6g; Dietary Fiber: 0.2g; Protein: 29.3g; Sugars 6.4g


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