I came across this recipe on Linday’s blog. Yum! I baked mine as she did and decided that this is one of the easiest, yummiest, weeknight ways to do chicken. We served this with sliced avocado’s to help cool down from the jalapeno's heat. :)
2 skinless, boneless chicken breast halves
Appx 5 oz Italian dressing (I used Fat Free Italian)
1 fresh jalapeno pepper, halved lengthwise and seeded (I used sliced from the jar)
Appx 3 oz cream cheese, softened (I used Fat Free)
2 slices bacon (I used bacon crumbles)
Place chicken breasts in a dish with the dressing. Cover, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.
Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
(If using sliced jalapenos and bacon crumbles like I did, just spread the cream cheese inside each chicken breast and add in jalapenos and bacon bits.)
Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
(I baked in the oven at 375 degrees for 20-25 minutes.)