Recipe by Maggie M.
"This chicken can be spicy or mild but whichever way you choose it is definitely born in Texas! Add avocado, black olives or pico de gallo to the inside of the breasts for variation. For milder tastes, remove seeds from jalapenos."
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boneless chicken breast halves, butterflied
roma (plum) tomatoes, sliced
jalapeno peppers, chopped
1 (1 ounce) package
dry Ranch-style dressing mix
shredded Colby-Monterey Jack cheese
This chicken was excellent for us...and even the kids. I took all the seeds out of the jalapenos except for one so it wouldn't be too spicy. Only problem: The bacon turned out soggy, so I broiled both top and bottom, but the sides were soggy. Maybe next time I'll try to cook the bacon a bit first OR maybe not even roll up the chicken and just put everything on top of the chicken, then broil...the bacon will be more evenly cooked. The combination of all the flavors was great. I definitely recommend it...don't be afraid of the jalapenos if you don't like it spicy...just take out most seeds.
I thoroughly enjoyed the flavor profile of this recipe. It was also super-simple to put together. However, leaving these in the oven for the time states made my chicken BONE dry. I will try these again, but I'll be sure to start checking for doneness at least 15 minutes earlier than the recipe instructs.
I thought this was quite tasty. I pounded the chicken pieces but after putting all the ingredients on the chicken, I couldn't get them to roll up so I just laid them out flat and baked the chicken that a way. It still turned out well. I did cook the bacon a little first in the microwave oven.
This was absolutely amazing. It tastes much more complex than it was to make! I made it for dinner with friends and everyone loved it.
Excellent recipe!!!! Everyone enjoyed this chicken dish very much. My package of chicken only had 3 in it so I cut the recipe down to suit 3 instead of 4. After having a difficult time rolling up the first one without all the stuff inside falling out I flattened the other two with a meat mallett and that made it a little easier. I had a couple of holes from butterflieng and pounding the chicken but nothing fell out!! I rubbed the ranch dressing into the chicken then topped with cheese, pickled jalapeno slices, and the roma tomato slices. I then placed the flattened chicken ontop of the two pieces of bacon at one end of the bacon and kinda rolled it up and wrapped it at the same time!! It worked out quite well only a little but of the "stuffing" fell out. After placing the stuffed & wrapped chicken in a baking dish I sprinkled the rest of the ranch seasoning packet on top. I did remove the foil and placed the chicken on a broiler rack and upped the temp to 400 to crisp the bacon up. It turned out sooooo good. I wish I had made more than just 3. Thanks for the unique recipe.
I baked this the full hour, but never covered it, the bacon came out crispy without broiling, like others suggested. The chicken was moist, but the breasts were HUGE, like 12 to 16 ounces each. Very yummy. Being in the restaurant business for 20 years, I knew the bacon would be soggy if baked with a cover. Nice, simple recipe. thumbs up.
over all, great dinner. i cooked the bacon half way before wrapping it around the chicken and it was perfect. flavors were great together, tastes much better the next day! i also put olives inside along with the cheese, pepper, and tomato.. it added a great taste as well.
We loved this recipe! Very tasty blend of flavors! Followed some of the other reviewers advice and uncovered, drained bacon grease and then broiled for 5 mins to crisp the bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Texas Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 437
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