Jalapeño Popper Stuffed Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• 2 jalapeños, finely diced (seeds removed for less heat)
• 4 slices bacon, thinly sliced, cooked crispy, and crumbled
• 1/4 cup chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   Preheat your grill to medium-high heat (375-400°F).

2. 2

   Butterfly each chicken breast horizontally, being careful not to cut all the way through, creating a pocket.

3. 3

   In a small bowl, combine softened cream cheese, Monterey Jack, diced jalapeños, crumbled bacon, cilantro, garlic powder, and onion powder. Mix well until everything is evenly incorporated.

4. 4

   Spoon a generous amount of the cream cheese mixture into the pocket of each chicken breast. Close the chicken and secure with toothpicks if needed to keep the filling inside.

5. 5

   Brush the outside of the stuffed chicken breasts with olive oil and season generously with salt and pepper.

6. 6

   Place the chicken on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.

7. 7

   Remove from the grill, tent with foil, and let rest for 5 minutes before serving to allow the juices to redistribute.