Jalapeno Popper Hasselback Chicken
4 individual skinless boneless chicken breasts
2 medium sized jalapenos
8 pieces cooked bacon
8 oz cream cheese (keep refrigerated right up until use)
2 tablespoons olive oil
1 tablespoon garlic powder
2 teaspoons pink Himalayan salt
1 teaspoon black pepper
Additional Tools Needed:
Glass baking dish (9 x 13 works great)
Preheat oven to 375 degrees Fahrenheit. Spray your glass baking dish with the cooking spray of your choice. Place the chicken breasts evenly space apart in the baking dish. Slice 4 slits in each chicken breast, about 1" apart, but being careful not to cut all the way through, only about 3/4 way.
Sprinkle the olive oil evenly over the chicken breasts, followed by the salt, pepper, and garlic powder. Rub the seasonings into the breasts liberally.
Being sure to rinse your hands in between and using a clean surface, slice the jalapeno peppers into 16 slices. Remove the seeds if you don't like the heat.
Slice the cream cheese loaf into 16 even slices. Cut the bacon pieces in half so you have 16 pieces.
Working quickly, take one piece of the cream cheese, 1 piece of the bacon, and 1 jalapeno slice and stuff into one slot of the chicken. Repeat with all the remaining pieces.
Bake covered with foil for 25 minutes. Remove the foil and bake for an additional 15 minutes uncovered, or until chicken temperature reaches 165 degrees.
Allow to cool approximately 5 minutes, then serve as desired.