Jalapeño Popper Hasselback Chicken

Slightly adapted from Twisted Food

8 oz. cream cheese
1/2 cup Melissa’s Pickled Jalapeños, chopped
2 cups mixed mozzarella & cheddar
1 T. salt
1 T. freshly ground black pepper
3/4 cup heavy cream
4 chicken breasts
Sliced cheddar cheese

Preheat oven to 350°F.

Cook bacon until crisp, drain, and cut each piece unto thirds; set aside.

In a large bowl, mix together the cream cheese, Jalapeños, two cheeses, salt, pepper, and cream; set aside.

Cut parallel slices down the length of each chicken breast, place them in a greased casserole dish, and insert alternate slices of cheese and bacon into each.

Season lightly with freshly ground, cracked pepper and a dusting of salt, and spoon over dollops of the cheesy popper mixture. Bake for around 40 - 50 minutes until the sauce is bubbling and the chicken has cooked through.

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