Jalapeno Chicken II

Jalapeno Chicken II

248

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

2 h 45 m servings 446 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1532 mg
  • 61%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. 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.
  4. 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.

Footnotes

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

Reviews

248
  1. 331 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 p...

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!

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-cu...

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 ap...

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 dis...

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 dr...

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.

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...