Stuffed Bacon-Wrapped Jalapeño Chicken Rolls

Stuffed Bacon-Wrapped Jalapeño Chicken Rolls

Ingredients:

4 boneless, skinless chicken breasts
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4 large jalapeño peppers, seeded and sliced into strips
8-12 slices of bacon
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon smoked paprika
Salt and pepper to taste
Toothpicks

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Prepare the Chicken: Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through. Open the chicken breasts like a book and place between two sheets of plastic wrap. Pound the chicken to an even thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, and smoked paprika.
Make the Filling: In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, minced garlic, and chopped parsley until well combined.
Assemble the Rolls: Spread a generous amount of the cheese mixture onto each chicken breast. Place 2-3 jalapeño strips on top of the cheese mixture. Carefully roll up the chicken breasts, starting from the narrow end, and secure with toothpicks.
Wrap with Bacon: Wrap each chicken roll with 2-3 slices of bacon, ensuring the entire roll is covered. Secure the bacon with additional toothpicks if necessary.
Bake the Chicken Rolls: Place the bacon-wrapped chicken rolls on the prepared baking sheet with the wire rack. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy. For extra crispiness, you can broil the chicken rolls for an additional 2-3 minutes, watching closely to prevent burning.
Serve: Remove the toothpicks and let the chicken rolls rest for a few minutes before slicing and serving. Garnish with additional chopped parsley if desired.