Ahh, the classic chicken-with-pepper jack cheese wrap. It’s the essential appetizer dish, a crowd favorite and — not to be biased or anything — but I make it better than anyone else I know. My take on this simple dish is sure to add a new spin on an old classic.
If you love the sound of spicy and well-flavored chicken, then this recipe is for you. The pepper jack cheese adds an extra kick to the heavily seasoned crusted chicken flavored with garlic and onion.
Baked Chicken With Bacon and Pepper Jack Cheese
Prep:8 mins
Cook:17 mins
Bacon:15 mins
Total:40 mins
Servings:4 servings
| Nutrition Facts (per serving) | |
|---|---|
| 474 | Calories |
| 23g | Fat |
| 14g | Carbs |
| 49g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Boneless chicken breasts are browned then baked with a topping of your favorite barbecue sauce, bacon, and pepper jack cheese.
This is a delicious and simple recipe, and it’s sure to please. Serve this chicken with rice and a tossed green salad or with potato salad and baked beans.
Ingredients
- 4 strips bacon
- 4 boneless, skinless chicken breasts
- 4 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 clove garlic
- 4 tablespoons thick barbecue sauce
- 4 slices pepper jack cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Chili powder, to taste
- Chopped fresh cilantro, for garnish
Steps to Make It
- Gather the ingredients.
- Grease a baking dish and set aside. Heat the oven to 375 F.
- Fry or bake the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
- Pat the chicken dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
- Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165 F on an instant-read thermometer.
- Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
- Bake the chicken for about 5 to 6 minutes, until cheese is melted.
- Sprinkle with cilantro just before serving, if desired.
- Serve and enjoy.
Tip
If you are going to bake the bacon in Step 2 (instead of frying), line a large baking sheet or roasting pan with foil. Then place a cooling or broiling rack in the pan. Arrange bacon slices on the rack. Bake at 375 F for about 25 to 30 minutes or until the bacon is as crisp as you like.
Chicken Breast W Pepper Jack Cheese N Spinach
Ingredients For Chicken Breast W Pepper Jack Cheese N Spinach
- 1 lb boneless, skinless chicken breasts
- 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
- 1 c frozen spinach, thawed and drained
- 2 tbsp olive oil
- 1 tbsp breadcrumbs
- sea salt, to taste
- freshly ground black pepper, to taste
How To Make Chicken Breast W Pepper Jack Cheese N Spinach
- 1Preheat oven to 180 (350 degreesf ).Flatten the chicken to 1/4-inch thickness.In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.Combine the Cajun seasoning and breadcrumbs together in a small bowl.Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians
PEPPERJACK CHICKEN
Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
This casserole is too delicious for words! I’m constantly discovering and am amazed at the wonderful flavors you can get from such simple things and few ingredients.
I came across this recipe on Pinterest on one of those step-by-step pins. Originally, it was made with Swiss cheese, but the recipe also recommended pepperjack–which I had on hand.
The recipe comes from Prepared Housewives and according to Jamie, the casserole can be frozen for later use, but don’t freeze it with the poultry stuffing on top or else it’ll get soggy. Put that on when it’s time to bake it.
Since I love cheese, I doubled the amount, but you don’t have to. I also used up a few remaining mushrooms I had in the fridge, but if you don’t like mushrooms nor have them, leave them out. That’s an addition I made and the casserole will be totally good without them.
This goes great with rice or pasta. I served it with jasmine rice and it was a real hit.
Pepperjack Chicken
Who’d believe this easy-to-make chicken and pepperjack cheese casserole would be a flavor sensation?
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Chicken, Comfort Foods
Cuisine: American
Keyword: chicken recipe
Servings:
Calories: 468kcal
Ingredients
- 4 boneless skinless chicken breasts
- 6 tbsp butter divided
- 1 10.75 oz can cream of chicken soup
- 1/3 cup milk
- 6-12 slices pepperjack cheese*
- 1 cup sliced mushrooms optional
- 2 cups seasoned poultry stuffing i.e., Pepperidge Farms
Instructions
- *Use the 12 slices if you want it extra cheesy.
- Preheat oven to 350 degrees F.
- Melt 2 tbs of the butter and spread in a 13 x 9-inch baking pan.
- Prepare the chicken breasts by cutting them in half lengthwise to make 2 thinner breast pieces.
- Lay the chicken breasts across the bottom of the pan to the entire bottom is covered.
- Distribute mushrooms (if using) across the chicken breasts)
- Place the cheese slices on top of the chicken/mushrooms, covering them completely
- In a small bowl, mix the soup and the milk. Pour over top of the casserole then spread out so everything is covered.
- Melt the remaining 4 tbs of butter.
- Distribute stuffing evenly across the top of the casserole; drizzle with the 4 tbs melted butter.
- Bake at 350 degrees F for 45-60 minutes, or until chicken is done and the top of the casserole is bubbling.
Nutrition
Serving: 1person | Calories: 468kcal | Carbohydrates: 19g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 1022mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 2mg
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