Ingredients
1 teaspoon smoked paprika
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
8-12 slices of jalapeño (from a jar or fresh, seeded if less heat is preferred)
8-12 slices of bacon
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a baking rack on top.
Prepare the Chicken: Lay each chicken breast flat on a cutting board. Using a sharp knife, slice horizontally through the thickest part of the breast, almost cutting it in half but leaving it intact. Open up the chicken breast like a book and place between two sheets of plastic wrap. Pound the chicken to an even thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, and smoked paprika.
Make the Filling: In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, minced garlic, and chopped parsley until well combined.
Assemble the Rolls: Spread a generous amount of the cheese mixture evenly over each chicken breast. Place 2-3 slices of jalapeño on top of the cheese mixture.
Roll and Wrap: Starting from one end, roll up each chicken breast tightly. Wrap each rolled chicken breast with 2-3 slices of bacon, securing the ends and any loose parts with toothpicks.
Bake: Place the bacon-wrapped chicken rolls on the prepared baking rack. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
Optional Broiling: For extra crispiness, you can broil the chicken rolls for an additional 2-3 minutes, keeping a close eye to prevent burning.
Serve: Remove toothpicks carefully. Let the chicken rest for a few minutes before slicing into rounds. Serve hot, garnished with additional chopped parsley if desired.
Enjoy.