BACON WRAPPED JALAPEÑO POPPER CHICKEN – KETO AND LOW CARB

Ingredients

• 4 chicken breasts, sliced in half
• 4 jalepeno peppers
• 3 ounces cream cheese, softened
• 1/3 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 8-12 slices of uncured bacon
• salt and pepper to taste

Preparation

• Preheat oven to 400F.
• Slice each jalepeno pepper in half length wise, remove the rib and seeds.
• In a bowl, combine the cream cheese and shredded cheddar.
• Soften in the microwave for 10 seconds, or just until you are able to combine them.  Add the garlic powder, salt and pepper and mix well.
• Spread the mixture into each half of the jalapeño peppers.
• Put the two halves back together.  Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
• Take 3-4 slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
• Place them in a baking casserole dish, seam sides down.  Bake for 35 minutes or until the chicken reaches a temperature of at least 165F.  Increase the temperature to 450F and bake another 5 minutes or until the bacon has browned.
• Allow to cool slightly before cutting into and serving.

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