Bacon-Wrapped Jalapeño Chicken
- 4 boneless skinless chicken breasts -- pounded flat and cut in half lengthwise
- Salt and Pepper
- 8 strips bacon - NOT thick cut
- 2 jalapeños -- stem removed and sliced lengthwise
Season the halved chicken breasts with salt and pepper. You can also use any number of seasoned salt blends or spice blends that you like. Top each chicken piece with a slice of jalapeño. Carefully wrap a slice of bacon around each chicken piece, using the bacon to hold the pepper slice in place. At this point, you can refrigerate the chicken, covered, for up to two days prior to cooking.
When you are ready to cook the chicken, heat a skillet over medium high heat. Once it's hot, add the chicken and cook for 3-4 minutes. Flip carefully and let cook for another 2-3 minutes. Use a pair of tongs to carefully hold the chicken on its sides to cook the bacon all the way around each piece of chicken.
Once the bacon is fully cooked, remove the chicken from the pan and place on a paper towel-lined plate to drain before serving.
- Yields: 4 servings
- Preparation Time: 20 minutes