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Jalapeno Popper Chicken

This post brought to you by Borden Cheese

This grilled bacon wrapped Jalapeno Popper Chicken is a feast for the eyes and the senses. Tender filet of boneless chicken breasts slathered with a cream cheese, buttermilk dressing and jalapeno laced cheese filling. To gild the lily, this beautiful cheese-filled package is wrapped in thick cut bacon. It’s bound to become a year-round grilling favorite with your family and friends and with such simple easy-to-find ingredients you’ll be delighted to prepare it over and over again.

Grilled Bacon Wrapped Jalapeno Popper Chicken

Bacon Wrapped Jalapeno Popper Chicken

Special occasions,  bring families together in the kitchen and around the dinner table to transform meals into memorable moments. Summertime is upon us and chocked-full of special moments to celebrate with friends, family, neighbors and, of course, delicious food! Summer-time turns many grilling aficionados into backyard chefs. What better way to impress than serving a bacon wrapped cheese stuffed sensation like these jalapeno popper chicken breasts? How to make Jalapeno Popper Stuffed Chicken Breasts: (Scroll down for full printable recipe.)

  • Butterfly the Chicken – Using a sharp knife butterfly the chicken pieces through the middle being careful not to cut all the way through. Using a meat mallet pound to approximately 1/3-inch thickness.
  • Season – Season the chicken pieces on both sides with garlic salt and lemon pepper.
  • Filling – Whisk together the cream cheese and salad dressing until fully combined.
  • Mix-ins – By hand fold in the chopped jalapeno and shredded cheese. Mix well.
  • Stuff the Chicken – Divide the cream cheese mixture between the chicken pieces spreading to 1/2-inch of the edge of each piece. Sprinkle with the remaining shredded cheese.
  • Roll Jelly Roll Style – Roll each piece starting with the widest edge, ending seam side down.
  • Bacon – Wrap each chicken piece with 2 slices of bacon. Secure with water soaked toothpicks.
  • Refrigerate – Cover with plastic wrap and chill for 2 hours or overnight.
  • To Grill: Preheat the grill to medium. Grill each piece around 10-12 minutes per side, or until the bacon is crisp and the chicken has cooked through and, the juices are no longer pink or to 165°F. (Cook on foil, for easy clean-up)
  • Rest for 5 minutes remove toothpicks and serve.
Step-by-step preparation images and ingredients for cheese stuffed chicken

How to Make the BEST Jalapeno Popper Stuffed Chicken Recipe

  • Ingredients you’ll need to make homemade Jalapeno Popper Stuffed Chicken: Four boneless skinless chicken breasts, butterflied, garlic salt, lemon pepper, chive and onion cream cheese, softened, prepared buttermilk Ranch salad dressing, chopped pickled jalapeno, shredded colby jack cheese, 8 slices thick cut bacon.
  • Kitchen tools you’ll need: Sheet pan, small bowl, measuring cups and spoons, spoon or knife, cheese grater and 8 toothpicks soaked in water.
  • While I chose jalapenos for this dish, feel free to omit the jalapenos or use green chilies in their place for those who may be a bit shy of too much heat or adjust the amount of jalapeno to your taste.
  • Use your favorite brand of Ranch salad dressing for this recipe.
  • Light cream cheese and lighter salad dressing will work fine and trim some of calories.
  • Other cheesy dishes I’ve developed for Borden you can find here in the recipe index is my Crab Macaroni and Cheese, easy Kickin’ Cowboy Queso Dip and ever popular Bacon Egg and Cheese Brunch Bread.
  • Store Jalapeno Popper Chicken chilled in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in an air fryer or in the microwave.
Grilled Bacon Wrapped Jalapeno Popper Chicken

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Grilled Bacon Wrapped Jalapeno Popper Chicken

Prep Time15 minutes
Cook Time20 minutes
Chill time2 hours
Total Time2 hours 35 minutes
Course: Main Course, Poultry
Cuisine: American, Southern
Keyword: bacon-wrapped-chicken, grilled-chicken, jalapeno-popper-chicken
Servings: 4 servings
Calories: 607kcal
Author: Melissa Sperka

Ingredients

  • 4 8 oz boneless skinless chicken breasts, butterflied
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 8 oz container chive and onion cream cheese, softened
  • 1/4 cup prepared buttermilk Ranch salad dressing
  • 1/4 cup chopped pickled jalapeno See Cook’s note
  • 2 cups shredded colby jack cheese
  • 8 slices thick cut bacon
  • 8 toothpicks soaked in water

Instructions

  • Using a sharp knife butterfly the chicken pieces through the middle being careful not to cut all the way through.
  • Using a meat mallet pound to approximately 1/3-inch thickness. Season the chicken pieces on both sides with garlic salt and lemon pepper.
  • In a small mixing bowl whisk together the cream cheese and salad dressing until fully combined.
  • By hand fold in the chopped jalapeno and shredded cheese. Mix to combine.
  • Divide the creamed mixture between the chicken pieces spreading to 1/2-inch of the edge of each piece. Sprinkle with the remaining shredded cheese.
  • Roll each piece starting with the widest edge, ending seam side down.
  • Wrap each piece with 2 slices of bacon. Secure with water soaked toothpicks, if needed.
  • Cover with plastic wrap and chill for 2 hours or overnight.
  • To Grill: Preheat the grill to medium. Grill each piece around 10-12 minutes per side, or until the bacon is crisp and the chicken has cooked through and, the juices are no longer pink or to 165°F. (Cook on foil, for easy clean-up)
  • Rest for 5 minutes remove toothpicks and serve.

Notes

  • Light cream cheese, lighter shredded cheese can be used in place of the fuller fat versions in this recipe. 
  • If preferred mild chopped green chilies may be used in place of the jalapeno.
  • Grilling tip: Use aluminum foil or a grill pan for the best results and easy clean-up.

Nutrition

Serving: 1serving | Calories: 607kcal | Carbohydrates: 12g | Protein: 25g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 2710mg | Potassium: 253mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 461mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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