Directions

1. Butterfly chicken breasts by slicing in half length-wise without cutting in two pieces.
2. Cover chicken breasts with plastic wrap and carefully pound with a meat tenderizer until they are flat.
3. Dust the front, back and insides of the chicken breasts with Bayou Bootleg Cajun Seasoning; refrigerate overnight or for several hours prior to cooking.
4. Slice the brick of cream cheese into quarters lengthwise and place one section on the inside of each opened breast.
5. Slice jalapeños in half and remove seeds.
6. Place half of jalapeño on top of cream cheese.
7. Fold chicken breasts back like closing a book.
8. Wrap each breast with two slices of bacon by wrapping the bacon around the breast and inserting a toothpick to hold it into place.
9. Place on the grill until the internal temperature reaches 165 degrees Fahrenheit.
10. Enjoy!

Chef’s Note: When inserting the toothpicks to hold the bacon in place, I recommend inserting the toothpick at an angle and leaving about 1/4 of the toothpick sticking out of the breast. This will make it easier to flip on the grill.

Ingredients

• 4 Large Chicken Breasts
• 8 Slices of Bacon (Thick Cut Works Best)
• One Brick of Cream Cheese
• 2 Jalapeño Peppers