Chicken With A Bang

Chicken With A Bang

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"A colorful, savory winter dish that presents beautifully for family or guests. (For the faint of heart or stomach, it can be prepared with less 'bang.')"
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50 m servings 973 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 973 kcal
  • 49%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 75 g
  • 150%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 849 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Using a rolling pin wrapped in plastic, pound out chicken breasts to about 1/2 inch in thickness. In the center of the breast place 2 or 3 slices of jalapeno and 3 tablespoons of cheese. Roll chicken up from the narrowest point to the widest. Wrap with 2 slices of bacon and secure with toothpicks.
  3. Heat oil and black pepper in a deep skillet over medium high heat. Cook chicken wraps until they begin to brown. Reduce heat, cover and cook an additional 10 to 15 minutes, checking periodically, until chicken is no longer pink inside. Remove chicken from heat, cover and set aside.
  4. Return skillet to medium high heat. To the drippings add flour, stirring to remove any lumps. Slowly add wine, stirring constantly until sauce thickens. Remove from heat.
  5. In a small bowl combine red bell pepper and corn.
  6. Place a medium sized mound of rice in the center of a plate. Tuck a few blue corn chips along the edge of the rice. Place chicken on rice, spoon sauce over chicken and sprinkle with 3 tablespoons of red pepper and corn mixture.


  1. 16 Ratings

Most helpful positive review

Delicious chicken dish. Be sure to pound the chicken breasts very thin, it makes rolling them up much easier.

Most helpful critical review

I didn't have bacon in the house at the time, and i didn't have the time for the sauce. My husband really hated it. It was bland. After rereading the recipe i realize what a difference the bacon...

Delicious chicken dish. Be sure to pound the chicken breasts very thin, it makes rolling them up much easier.

I diced up the jalapenos, and ended up not making the sauce (ran out of time). The chicken/pepper/cheese/bacon combination was WONDERFUL! My husband and I both loved it. This is a new family ...

Really good! I baked the chicken instead of cooking it in a skillet, and I didn't bother with the corn chips. I also microwaved the bacon for a couple of minutes prior to wrapping it round the c...

This was very good. I used turkey bacon instead to make it a little more low fat. I used diced green chilies in place of the jalapenos.l I also left out the pepper and corn at the end. It di...

This is a fairly easy recipe to make. The jalapenos gave it a nice spicy taste. I ruined my sauce, so I can't tell you what that was like. It's a very colorful dish which makes a nice presentati...

My family loved this recipe!!!! Very tasty and makes a great presentation. Would serve this to company. Thanks for a great recipe Sophie !!!

This is my husbands new favorite dish. I have already made this multiple times. It looks great as far as plate presentation. Tastes great, and really was easy. It took about 40 minutes for ...

A decent go-to recipe. I gave it four stars because it wasn't "amazing" in my opinion.

The gravy turned out a hot mess, but the chicken was wonderful.

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