8 chicken tenders, flattened and cut in two
3 - 4 ounces cream cheese, softened
handful of cheddar cheese
1 fresh jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half
FIRST OF ALL - When you're dealing with the jalapeno ALWAYS wear plastic gloves! If not, the oils of the jalapeno will be on your fingers and you'll burn your eyes or anything you touch!
Preheat oven to 325. Mix softened cream cheese, cheddar cheese, chopped jalapeno, creole seasoning and garlic powder in a bowl. Lay each piece of chicken (that's been flattened and cut in half) on cutting board and dab a small amount of the cream cheese mixture in the middle of each piece of chicken. Fold or roll chicken to enclose mixture. Wrap each roll with one piece of bacon and secure with toothpick. Then use another piece of bacon to cover the sides of each piece of chicken where the cream cheese mixture might be trying to fall out and secure with toothpick. Do this to all pieces of bacon. The blog I got this recipe from suggests cooking it on the grill, but I cooked them in the oven. I put a rectangular cookie cooling rack that I have on top of a baking sheet (that had been covered in foil). I then sprayed the rack with non stick spray and placed the chicken bites on top.
Then I baked the bites for 15 minutes at 325 and checked on them. I wasn't sure if the chicken was cooked all the way so I let it go another 10-15 mins. Then when the chicken looked white I jacked the heat up to 400 to crisp up the bacon. I don't remember the time on this, but it went no longer than 5-8 mins.I served these with sweet potato medallions (that I cooked in our toaster oven since the chicken bites were hogging our big oven :o)) and a green salad. Get the recipe for the sweet potato medallions here.
Click here for the original recipe from the blog where I found this recipe.