These bacon wrapped jalapeno chicken bites were extraordinary.
The technique for preparation was quite easy and the result a combination of salty, creamy, and spicy. By grilling them over a medium heat the bacon becomes crispy and the chicken perfectly done without being overcooked or dry. The other benefit of the charcoal grill is the smoky flavor that impacts all three tastes.
Ken and I agree completely that we’d do these again and that we’d happily serve these as appetizers, hor d’ouvres or tapas at a party.
This recipe exceeded my expectation.
I hope you enjoy them as much as I have.
Bacon Wrapped Jalapeno and Chicken Bites
2 boneless skinless chicken breasts, pounded thin, cut into 16 pieces
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half
Spoon approximately ½ teaspoon of cream cheese on top of each chicken tender. Place 2 or three pieces of jalapeno atop the cream cheese.
meat rolled, toothpicks inserted and ready for the grill
Set chicken on ½ piece bacon and roll. Secure with a toothpick.
Grill until bacon is brown and crispy on both sides and chicken is cooked through.
I traced this recipe (and modified it slightly) back to the blog Salad in a Jar; thanks for the great idea. Delicious.
~Enjoy!
