Jalapeno Stuffed Chicken Breasts - well worth the preparation and perfect for entertaining.
by Christine
Ingredients:
Oven - 180c Preparation = 15 mins Cooking time = approx 45 mins Method 1. Cut a pocket down the length of the chicken breast. 2. Spread the feta cheese and olive paste (if using) in the pocket. 3. Top with as many chillies as you like then close the pocket. 4. Wrap bacon around the breast sealing the pocket. 5. Secure with wooden skewers - I use two per breast, one threaded through the length of the breast and one threaded across the breast. (I use long skewers as the breast can then be picked up to place in the roasting pan). 6. Place breasts on top of shallots/onion in the foil lined baking tin. 7. Pour some water in so they are sitting in liquid but not covered. 8. Cover the breasts with the foil and bake for approx 35-40 mins or until the breast is cooked (skewer test for the juices to run clear). 9. Remove from the foil pocket. Reserve the cooking juices and onion. 10. Return the breasts to the baking tin and place in the oven until the bacon is slightly crisped but not dried out. 11. Whilst waiting for the bacon to finish cooking - place juices from chicken in a pan and reduce down to a pouring sauce. I add some butter to improve the finish. You can also add more chillies and herbs of your choice. 12. Carefully remove skewers from chicken and place on a platter. Sauce can be served separately or poured over the breasts. 13.Serve with a green salad, boiled new potatoes, tomato and balsamic vinaigrette salad...the choice is up to you. 14. Don't forget to enjoy a good pinot gris or riesling or chardonnay with the chicken! Click here to read or post comments.
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