Jalapeno Popper Chicken

Serves Four

• 4 boneless chicken breasts
• 8 strips of bacon
• 6 ounces cream cheese, at room temp
• 4 ounces Mexican shredded cheese mix
• 4 jalapeno peppers, seeded and chopped fine
• 1/4 cup chopped red onion
• barbecue sauce
• southwest seasoning

Directions

In a small bowl, mix together the cream cheese, Mexican shredded cheese, jalapeno peppers, and red onion until well combined. Cover and refrigerate.

Butterfly each chicken breast and pound flat gently between two pieces of plastic wrap. season both sides of the chicken breasts with Southwest seasoning. Roll 2-3 tablespoons of the cheese mixture into four short logs. Place one log in the center of each chicken breast. Roll the breast over the filling, placing seam side down. Wrap each chicken breast with two slices of bacon to hold them together. Place on a foil covered, greased baking sheet. Spoon a generous amount of barbecue sauce onto each chicken breast. Chill until ready to cook.

Preheat your oven to 375 degrees F. Bake the chicken breasts for one hour and check for doneness. You want the outsides to be browned and crispy with an internal temperature of 185 degrees F. Let rest for 10-15 minutes before serving.