Boneless, skinless chicken breasts, cut into thin tenders, then pounded and stuffed with a cream cheese, cheddar cheese, jalapeno popper blend and rolled, dabbed with barbecue sauce, wrapped in bacon and finished with a sprinkle of brown sugar.
Jalapeno Chicken Popper
If you're looking for the ultimate appetizer, I think that you'll love these Bacon Wrapped Chicken Poppers. They are a bit labor intensive, but simply delicious and a fantastic finger food addition for your party.
Inspired by Warren's Chicken Bites in Trisha Yearwood's cookbook Home Cooking, I decided to take bacon wrapped chicken a little bit further. Basically, I married my Fried Jalapeno Poppers with my Spicy Sweet Bacon Wrapped Chicken to create this Jalapeno Chicken Popper.
First I decided to brine the chicken breasts in a salt water solution to help keep them moist and tender. Once you cut up chicken into smaller pieces, it tends to kind of dry out more when you cook it so I thought the brine would help with that.
Pat them dry. Cut the breasts into four tenders and then cut those in half, for a total of about 8 slices per breast. Pound the strips thin.
Mix up some room temperature cream cheese, shredded Cheddar and chopped pickled jalapeno.
Spread a thin layer on each chicken strip.
Roll the chicken up.
Dab each roll with a mixture of barbecue sauce and smoky paprika.
Place the chicken rolls seam side down on a slice of bacon.
Roll up halfway.
Turn the piece.
Roll it up the rest of the way.
So that you have a fully covered bacon wrapped little package of chicken.
Dab with more barbecue sauce and place onto a rack that has been placed on top of a foil covered baking sheet.
Sprinkle with a pinch of brown sugar and bake at 400 degrees for 20 minutes, turn and cook another 10 minutes. Remove, switch the oven to broil and place them under the broiler with the door ajar, just 2 minutes or so, just until browned. These can also be done on an indoor or outdoor grill.
I think you are gonna love these. Enjoy!
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