I’ve tried a lot of bacon in my day (Who hasn’t? Just admit it!) and hands down, Brookshire’s brand original sliced, hickory smoked is my favorite.
It crisps nicely when cooked, either in the microwave or on the stovetop, it’s not too salty, it’s full of hickory flavor and it doesn’t tend to burn.
I could probably write 97,351 blog posts using bacon, but this is one I made last week and my family has already asked for it again.
It combines the flavor of a jalapeño popper with chicken and, of course, bacon. The traditional jalapeño “popper” is a deep-fried, breaded jalapeño stuffed with cream cheese. This take on it makes a mouthwatering meal that would be great for a family dinner or a special occasion.
Jalapeño Popper Chicken
4 boneless, skinless chicken breasts, pounded to about 1/3-inch
4 oz cream cheese
4 oz cheddar cheese
2 jalapeño peppers, diced
1 Tbs hot sauce
12 strips Brookshire’s Original Sliced, Hickory Smoked Bacon
Pound chicken breasts until they are about 1/3-inch thick. Soften cream cheese. Add cheddar, jalapeño and hot sauce. Mix well.
Place about 2 tablespoons of cream cheese mixture on one end of chicken. Roll chicken around filling. Wrap chicken with three slices of bacon, secure with a toothpick.
Bake at 400° F for 25 to 30 minutes (I had to finish mine under the broiler to “crisp” the bacon).
Nutritional Information: Calories Per Serving: 614, Calories from Fat: 366 g, Total Fat: 41 g,Saturated Fat: 20 g, Cholesterol: 213 mg, Sodium: 1069 mg, Total Carbohydrates: 2 g, Sugars: 1 g, Protein: 58 g
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