Cream Cheese and Jalapeño Stuffed Chicken

Ingredients:

4 mid-size to large chicken breasts
1 12oz container of cream cheese, whipped or not (likely only need like ¾ of container)
4 large jalapenos
5 strips of bacon

Instructions:

Step 1:

Cut the bacon into small pieces, not lengthwise but the other way. Size depends on your preference.

Step 2:

Dice the jalapenos, you can deseed all of the jalapenos or not. This is based on your preference for how hot you want the cream to be. Personally I deseed about half of them and was punished greatly. Put them in the same bowl as the bacon.

Step 3:

Add about ¾ of the 12oz container of cream cheese to the bowl and mix. This is now your yummy cream to use later.

Step 4:

Butterfly and beat the heck out of your chicken. You do not need a real tenderizer; I use a lemon squeezer and I pretend that it is okay.

What does butterfly mean? Watch this video: Butterflying Chicken Video

Step 5:

Spread the cream on one side of the chicken breast and roll the chicken so that it is long-way (from the side of the breast in). If you roll it the other way, it will be too thick and take fucking forever to cook.

Step 6:

Preheat the oven to 400 degrees Fahrenheit and season your breasts. I recommend having them held together with a toothpick because this can be messy.
Cook the chicken in the oven until they reach an internal temperature of 165 degrees Fahrenheit. I don’t know how long this takes.

Enjoy your Cream Cheese and Jalapeño Stuffed Chicken!