Jalapeno Popper Chicken
Have you ever had a flight completely cancelled by the airline because they decided not run the route anymore? That happened to us over the weekend and it completely threw our vacation plans through a loop! The act of cancelling one of our direct flights kind of snowballed and affected every aspect of our vacation plans. It made us take a hard look at everything we had planned so far and realize, maybe our itinerary wasn’t the best idea after all!
In a couple of months, our family is headed to Walt Disney World and Epcot’s Food and Wine Festival! We’re so excited! Not just because we love this event (this will be our 4th time at the Food and Wine Festival) and love Disney, but because we’ve been invited as media and will be broadcasting live as we show you just how wonderful Disney can be when it comes to food allergies and restrictions! They really do an amazing job.
Disney World, here we come!
After Disney, we’re headed on a cruise to 4 countries where I’ll also be posting about eating Paleo(ish) while cruising! Has anyone ever done this successfully and would like to share a tip? Or is there anything specific you’d like to see covered? Be sure to drop me a line so I can address any questions or concerns you might have! I’d love to go down there with a list of things to ask their chefs and food services!
I’ve been meaning to write up this recipe for a week now and have been so distracted with vacation plans that it’s been a long time coming. So sorry about that! But here it is finally! Last year, I tried out a meal kit delivery and one of the recipes was a jalapeno popper pork tenderloin. It was amazing! However, it was not Paleo in any sense of the word (it used evaporated milk, for goodness sake!). Definitely not very clean, in my opinion! So I’ve had a recreation of this dish for jalapeno popper chicken instead of pork and using clean ingredients in the back of my mind for a while now!
This dish is very Keto and Paleoish! It’s not Whole30, because I did use some Organic Valley Grass Fed Cheese. I do fine with most cheeses (the harder, the better!) but if you don’t, feel free to leave out the cheddar cheese or substitute it with a dairy-free cheese of your choice. Daiya makes a good one, I’m told. I also used Maple Leaf Farms duck bacon instead of regular but regular bacon would work fantastically as well. I just have been liking the thick cut of the duck bacon I’ve got right now! Use my recipe for Paleo ranch dressing over the top like I did! Or switch it out for Primal Kitchen’s if you’d like. Either works great!
- 4 boneless, skinless chicken breasts, filleted
- 4-8 slices of bacon
- 1 C dairy free cream cheese (I used Kite Hill's)
- 1 C shredded grass-fed cheddar cheese (I used Organic Valley's)
- 2 jalapenos, cored and diced finely
- 2 scallions, diced
- 4 cloves garlic, minced
- Salt and Pepper, to taste
- Ranch dressing, for the top
- Preheat oven to 350 degrees.
- Fillet each chicken breast or pound until 1/2 inch in thickness. Set aside.
- In a small mixing bowl, combine cheese, jalapenos, scallions, garlic and salt and pepper until mixed throughly.
- Place 2-3 tablespoons of mixture into each chicken breast and roll up, tucking the sides in as you go so mixture doesn't ooze out while baking. Sometimes using a toothpick or cooking twine helps to keep breasts from unrolling.
- Wrap each breast in 1-2 strips of bacon and place in large baking dish, seem side down.
- Sprinkle with additional salt and pepper and bake in oven for 20-30 minutes, or until chicken is thoroughly cooked and bacon is crispy.
- Drizzle ranch dressing over the top and serve hot.