Chicken Enbrochette with Jalapenos
1 package of boneless skinless chicken breast or chicken tenders
1 8-oz package of cream cheese
1 jar of pickled jalapeno slices
1 package of bacon
1 cup of soy sauce
Box of toothpicks or wooden skewers
Fresh jalapeno seeded
Flatten the chicken to an even thickness and slice into bite size portions.
Place the sliced chicken in a bowl or a re-sealable bag and add the soy sauce.
Let the meat marinate for a minimum of 30 minutes.
In a food processor or blender puree the cream cheese.
If you are using fresh jalapenos add them and pulse until desired consistency with the cream cheese.
Place in a plastic baggie or pastry bag. Refrigerate until ready to assemble chicken.
Slice the bacon in half. Each slice will form a cross that will enclose the chicken, cream cheese and jalapeno.
Form a cross with the bacon.
Lay a piece of chicken on the bacon, then a jalapeno slice, then a teaspoon of cream cheese mixture (you can eyeball it).
Fold the bacon over as if wrapping a package then affix the bacon to the chicken with a toothpick or wooden skewer.
Repeat until you have used all of your chicken and bacon.
Set broiler to medium heat (375) and place rack six inches away from broiler.
Place chicken packages on a broiler pan or a baking sheet with raised edges
Cook for 10 minutes on each side. Bacon should be crispy.
To decrease cooking time you can slightly precook the bacon. It must not be crispy before you wrap the chicken.
Pairs Well With
I went to a catered event and had this amazing bacon wrapped chicken, jalapeno and cream cheese deliciousness and thought "I need to figure out how to make this!"