Smothered Creamy Green Chile Bacon Chicken

One of my favorite food bloggers is a young woman named Nikki.  She is known as Chef in Training.  She has some really creative recipes.  She posted one on Pinterest called Smothered Creamy Green Chile Bacon Chicken.  Ok, so first rule, anything with bacon in the heading is definitely going to get looked at.  Second rule, anything mentioning green chile is going to get looked at. Very smart was she cause she put BOTH bacon AND green chile in the name so you know I'm am most certainly going to not only look at but give it a whirl. 

 I have to say it didn't disappont.  It was creamy. It was smothered. It did have a good smoky bacony taste to it and of course it had the pièce de résistance, green chile. It was an easy recipe that had dinner on the table in an hour and a half.  I would most certainly make this again.  I served it with Creamy Garlic and Parmesan Rice (http://www.food.com/recipe/easy-creamy-garlic-and-parmesan-rice-364824) and steamed broccoli.  I hope you give it a try, it's worth it. While your at it, add Nikki to your friends on Facebook or Pinterest. http://pinterest.com/chef_n_training/

http://pinterest.com/pin/33073378485805203/
http://www.chef-in-training.com/2013/03/smothered-green-creamy-green-chile-bacon-chicken/

Notes:  I used fresh jalapenos in the stuffing and fresh roasted green chiles instead of canned.

Smothered Creamy Green Chile Bacon Chicken

By Chef in Training March 15, 2013

• Yield: 5-6 Servings
• 
  

This recipe tastes like it comes off the menu of a fancy Mexican Restaurant! It is INCREDIBLE!

• 5-6 boneless, skinless chicken breasts
• 8 oz. cream cheese softened
• 1 (4 oz.) can diced jalapenos drained
• 1/2 cup cooked and crumbled bacon
• 1/4 tsp. salt
• . . SAUCE
• 1/4 cup butter
• 1/4 cup flour
• 2 cups half and half
• 1/2 tsp. garlic salt
• 1/2 tsp. onion powder
• 1 (4 oz.) can diced green chiles drained
• 1 1/2 cups shredded colby jack cheese
• 1/8-1/4 cup cooked and crumbled bacon

1. Preheat oven to 350 degrees F.
2. Carefully slice chicken in half to make a pocket so you can stuff it. Don't cut all the way through. You just want to make a good sliced flap for stuffing.
3. Place chicken breasts in a 9x13 pan.
4. In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.
5. Divide filling into 5-6 equal parts (depending on how many chicken breasts you are making) and stuff the chicken breasts equally, placing back into the 9x13 pan.
6. Cover 9x13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.
7. While chicken is cooking, make sauce. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder and green chiles. Set aside until chicken has been cooked through.
8. After chicken has cooked for 50 minutes and is cooked through, remove foil. Cover chicken with sauce. Sprinkle evenly with cheese and bacon and place back in oven and cook additional 5 minutes or until cheese is melted.

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