1 lb of regular sausage Sausage
6 Chicken Breasts
8 oz cream cheese, softened
1 lb Bacon
Toothpicks, soaked in water
Brown sausage in a skillet on medium heat. Remove the stem from the jalapeños and cut them in half lengthwise. Clean out the seeds and cut each jalapeño in half lengthwise again. Open the cream cheese and cut into six equal portions. Set these ingredients aside for later use.
Next, butterfly the chicken breasts. To do this, first lay the chicken breast flat on the cutting board. Holding the knife parallel to the cutting board, slice down the length of the chicken breast. Stop cutting about one fourth inch from the other edge. Open the chicken breast like a book. Do this to all chicken breasts.
To assemble the Chicken Jalapeño Poppers, first lay two slices of bacon across the cutting board about one inch apart. Lay butterflied chicken on top of bacon. Spread one portion of cream cheese on the chicken breast. Put sausage on one side of the chicken breast. Fold the chicken over the stuffing leaving the bacon on the cutting board. Put three slices of jalapeños on top of the chicken and fold the bacon over the chicken. Roll the chicken back over leaving the bacon on the other side of the cutting board. Put three more slices of jalapeños on this side of the chicken breast and fold the bacon over the jalapenos. Use the toothpicks to secure jalapenos and bacon to chicken.
Grill the Chicken Jalapeno Poppers for ten minutes per side or until the meat is thoroughly cooked. Add barbeque sauce during the last five minutes of cooking to both sides. Remove toothpicks before serving.
*Thanks to MIO for some of the inspiration for this recipe
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