Something occurred to me while I was making this chicken the other night.
I should try to make anything and everything Jalapeno Popper-ish.
Shouldn’t I? How fun would that be. I think it would make anything delicious.
Now, my husband, on the other hand apparently doesn’t agree. He did something so disgraceful. He dissected the chicken, took out the jalapenos, re-wrapped it and ate it.
He officially un-did the jalapeno popper part of the chicken – right in front of me. Why would anyone do that. I don’t take the matzah balls out of his matzah ball soup!
Anyway, these are chicken breasts pounded thin, stuffed with jalapeno strips and bacon, rolled in bread crumbs and drizzled with a cream cheese sauce. Oh, and served with grits.
That’s right, I just went all Southern on you.
The combination is luscious in my opinion.
But don’t ask my husband.
Oh, and here’s a little tip. Save any remaining sauce and reheat it for nachos. It makes an amazing cheese dip.