Recipes

MIO Recipe Roundup Contest 2009

2nd Place Mouthwatering Main Entrée

• 1 lb. JC Potter Regular Sausage
• 6 Chef’s Requested Santa Fe Grill Brand Chicken Breasts
• 10 jalapenos
• 8 oz. cream cheese, softened
• 1 lb. Bar-S Bacon
• Head Country BBQ Sauce
• Toothpicks, soaked in water

Instructions

1. Brown sausage in a skillet on medium heat. Set aside.
2. Remove the stem from the jalapenos and cut them in half lengthwise. Clean out the seeds. Cut each in half lengthwise again. Set aside.
3. Open the cream cheese and cut into 6 equal portions. Set aside.
4. Open the bacon package and set aside.
5. Butterfly the chicken breasts. Do this by first laying the chicken breast flat on the cutting board. Holding the knife parallel to the cutting board, slice down the length of the chicken breast. Stop cutting about ¼ inch from the other edge. Open the chicken breast like a book. Do this to all chicken breasts.
6. To assemble the Chicken Jalapeno Poppers, first lay 2 slices of bacon across the cutting board about an inch apart. Lay butter-flied chicken on top of bacon. Spread one portion of cream cheese on the chicken breast. Put sausage on one side of the chicken breast. Fold the chicken over the stuffing leaving the bacon on the cutting board. Put 3 slices of jalapenos on top of the chicken and fold the bacon over the chicken. Roll the chicken back over leaving the bacon on the other side of the cutting board. Put 3 more slices of jalapenos on this side of the chicken breast and fold the bacon over the jalapenos. Use the toothpicks to secure jalapenos and bacon to chicken.
7. Grill the Chicken Jalapeno Poppers for 10 minutes per side or until the meat reaches 160 degrees. Add BBQ sauce during the last 5 minutes of cooking to both sides. Remove toothpicks before serving.

Serves 6.

Filed Under

• Poultry