This dish was juicy and full of flavor. The cream cheese filling is very rich and I was surprised how full I was after eating only two (which is probably the healthy size portion). I didn’t have jalapeños on hand so I substituted a half can of diced chiles instead. I also added some chopped bell pepper, dehydrated onion mix and garlic to the cream cheese mixture. I did not put any jelly on top because I can only handle a little bit of spice. Honestly, I don’t think it needed any other flavor on top. Next time I make this, I will put it under the broiler for two minutes to top it off as I’d like the bacon a little more crispy and the cheese oozing out the sides a little burnt.

I will make these again very soon and purchase the pepper jelly that I didn’t happen to have on hand. The only thing I did was to use shishito peppers rather than jalapenos, but that was a minor change since my peppers were quite spicy. I would put out a warning to be careful not to overcook the chicken. I’d start checking at 25 minutes because mine was a touch overdone. I must admit, however, to having turned on the broiler for the bacon for one minute at the very end. But still this is a company-worthy recipe for sure! YUM! Thanks!

My daughter made this dish for us. It was delicious. Very flavorful. Mix of sweet and spicy was spot on. We will definitely make these again.


5 boneless skinless chicken breasts
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 ounces cream cheese, softened
1 cup colby-monterey jack cheese or 1 cup cheddar cheese, shredded
salt and pepper
1 cup barbecue sauce


1- Slice chicken breasts in half (like a hamburger bun). Place in a plastic food bag and pound until 1/4″ thick. Season with salt and pepper.
2- Mix the 2 cheeses together and smear about 1 tablespoons into each pepper half (use up the cheese between all of the peppers).
3- Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the 2nd half with the other piece of bacon.
4- Cook on a preheated 350 degree grill over indirect for 30 minutes or until chicken is done. Turn every 5 minutes and baste with barbecue sauce each time you turn it …

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