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Ingredients:
4 boneless, skinless chicken breasts 8 ounces cream cheese, softened 1 cup shredded cheddar cheese 4 large jalapeño peppers, seeded and cut into strips 8-12 slices bacon 2 cloves garlic, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon teaspoon smoked paprika Salt and pepper to taste Toothpick
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a rack on top. Prepare the chicken: Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut them all the way through.
Open the chicken breasts like a book and place them between two sheets of plastic wrap. Pound the chicken to a uniform thickness using a meat mallet or rolling pin. Season both sides with salt, pepper and smoked paprika
. Prepare the filling: In a medium bowl, mix together the softened cream cheese, grated Cheddar cheese, minced garlic and chopped parsley until everything is well mixed.
Assemble the rolls: spread a generous amount of the cheese mixture on each chicken breast. Place 2-3 jalapeño strips on top of the cheese mixture. Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks.
Wrap with Bacon: Wrap each chicken roll with 2-3 slices of bacon, making sure everything the roll is covered. Secure the bacon with additional toothpicks if necessary. Cook the chicken rolls: Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack.
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