Monday, January 16, 2012

The Ranch Kitchen's Stuffed Jalapeno and Cheese Chicken

The Ranch Kitchen's Stuffed Jalapeno and Cheese Chicken

Over the holidays I decided to spice up that ordinary chicken breast with what I had in my pantry.  The recipe I share with you today is very similar to how we cook dove breast. Dove is a type of wild game bird that when I am lucky and the weather is not too hot or dry in Texas, we have an abundance of.  My husband used to bring home dozens of them from his hunts and cooking them for dinner was always a special occassion.  But Texas has been under drought conditions! So it's the next best meat for this dish - chicken!

My dad was down and I wanted something special that would give that 'wow' factor.  My girls call him Grandpappa and he is very much loved.  For him a good meal is the ultimate expression of love as he often says the saying 'made with love' when describing a great homeade meal.  I love him a ton and enjoy cooking for him when he come down.

With the sandwich slices of deli hot pepper cheese, a can of pickled jalepeno's from my pantry, chicken breast and bacon this recipe was born rather simply.

The Ranch Kitchen's Stuffed Jalapeno and Cheese Chicken

4 - 6 chicken breast (slice a pocket slice in each breast to 3/4 down)
6 slices of Hot Pepper Cheese (sliced sandwich thin)
1 jar - 8 ounce size of Pickled Jalapeno, drained
4 - 6 slices of bacon, uncooked
Tony Chachere's (Cajun) seasoning to taste

Preheat oven to 400 degrees or on the roaster element on your convection oven.   Slice each chicken breast 3/4 down in the thickest portion of the top of each piece making a pocket.  Place folded Hot Pepper Cheese in each pocket along with 2 - 3 slices of pickled jalapeno.  Toothpick breast together to hold in cheese and jalapeno mixture.  Wrap with one slice of bacon wrapping over the pocket filled with cheese and jalapenos several times, tooth picking to secure as necessary.  Place prepared chicken in an oiled pan and season with Tony Chachere's or a good Cajun seasoning spice rub. 

Cook for 1 hour or until juices run clear when you slice into a chicken breast.  I served this with a salad, asparagus, my zucchini squares (for a later post) and good old Southern Iced Tea. Don't forget to remove the toothpicks before you serve this dish.

Enjoy....this recipe is definitely a keeper in our household now.

Thanksgiving and my birthday at the last Texas A&M vs. Texas football game in Aggieland.  Dad takes this trip with us when the Aggies have Thanksgiving at home each year.  We tailgate with friends and eat great food. Great memories!  Here he is with Audrey our youngest at the game!