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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.

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  • Preheat the grill for high heat.

  • 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.

  • 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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

446 calories; 32.5 g total fat; 93 mg cholesterol; 1532 mg sodium. 8.6 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (257)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I LOVED THIS! Modified it though. I don't like Italian so I marinade it in lemon juice and Jamaican jerk and scrapped the bacon. Too much fat! Also baked in a pan coated with olive oil at 400 degrees for 25 minutes. Good good stuff! Read More
(81)

Most helpful critical review

Rating: 2 stars
01/25/2004
Was disappointed with this recipe. It took a bit of time and was looking forward to it but overall for all the time it took was not worth the effort. Read More
(9)
344 Ratings
  • 5 star values: 234
  • 4 star values: 79
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
01/25/2004
I LOVED THIS! Modified it though. I don't like Italian so I marinade it in lemon juice and Jamaican jerk and scrapped the bacon. Too much fat! Also baked in a pan coated with olive oil at 400 degrees for 25 minutes. Good good stuff! Read More
(81)
Rating: 5 stars
01/25/2004
I LOVED THIS! Modified it though. I don't like Italian so I marinade it in lemon juice and Jamaican jerk and scrapped the bacon. Too much fat! Also baked in a pan coated with olive oil at 400 degrees for 25 minutes. Good good stuff! Read More
(81)
Rating: 5 stars
08/18/2005
We make this recipe but in a much different way...as an appetizer....and it is wonderful!! It gets gobbled up quickly for football games and cookouts. You will need considerably more jalapeno peppers..deseeded of course. Cut the chicken into much smaller strips. Fill the jalapeno with the cream cheese (you can almost cut it with a knife off the block) put the smaller chicken strip on top of the cream cheese and wrap a slice of bacon around your jalapeno cream cheese and chicken. Then cook on the grill for a great appetizer...Yummy Read More
(70)
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Rating: 5 stars
01/25/2004
Wonderful recipe! I made this at a family cookout and it was a hit. Used the jalepenos in a jar so they were very juicy but not too spicy. Now I crave this every time we barbeque! Read More
(43)
Rating: 5 stars
01/25/2004
This recipe was great! I used 2 slices of bacon to wrap each chicken breast one length-wise and one width-wise to keep the cream cheese from melting out. I would recommend NOT using thick-cut bacon if you like your bacon crispy. It was really easy too! Read More
(27)
Rating: 5 stars
11/05/2007
YUM YUM and YUM! Loved this! I marinated it in italian dressing but i think it would be really good to do a margarita marinade. This recipe is a keeper! It would also make a really great appetizer by scaling down the sizes. Read More
(24)
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Rating: 5 stars
01/25/2004
I just love this recipe (wrapping anything in bacon appeals wildly to me). I use a whole jalapeno split and seed it stuff with cream cheese and then reassemble. Never thought of using salad dressing to marinate before--it feels like cheating but it sure turns out well and the results are great. Add some bagels to your shopping list and you can use the leftover bacon and cream cheese for well cream cheese and bacon bagels...mmmmmmmm. Read More
(19)
Rating: 5 stars
09/03/2008
This is a nice something different! I mixed my 1/3 less fat cream cheese w/some 2% shredded cheddar for a little extra in the middle. My peppers weren't all that spicy but this was a nice dish. I did have to use more bacon than called for the wrap the chicken (I was afraid the cheeses would ooze out). TY! Read More
(19)
Rating: 5 stars
01/25/2004
I thought these were excellent. My husband and kids removed the jalapeno after cooking and enjoyed them like that. I'll keep making these! Thanks. Read More
(14)
Rating: 5 stars
09/17/2006
I thought this was an AWESOME recipe! I fine tuned it using all the reviews and I think I made it perfect! First I did grill the peppers before I put them in the chicken and I stuffed them with chedder cheese I despise cream cheese. Also I made homeade italian dressing (the kind that comes in the seasoning packet that you mix with oil and vinegar) that gave it a very robust flavor. Then when I marinated it I threw in some fresh diced garlic basil and parsly. It gave it A LOT of flavor. The bacon is a must it adds a nice flavor and really holds it together during cooking (the secret to keeping the chicken in one piece is to put the bundles of chicken packed TIGHT on a HOT grill and leave for 5 mins before turning then lower the heat)I liked this a lot I served it with corn and herb potatoes definately a keeper! Read More
(13)
Rating: 2 stars
01/25/2004
Was disappointed with this recipe. It took a bit of time and was looking forward to it but overall for all the time it took was not worth the effort. Read More
(9)