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Southwest Bacon-Wrapped Chicken

 Southwest Bacon-Wrapped Chicken
One of the things my family likes about this recipe, which I created, is that you can adjust the "heat index" by using green chilies or jalapeno peppers.
2 ServingsPrep: 15 min. Bake: 55 min.


  • 4 bacon strips
  • 2 boneless skinless chicken breast halves
  • 1/4 teaspoon seasoned salt
  • 2 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 garlic cloves, minced


  • In a skillet, cook bacon over medium heat until cooked but not crisp.
  • Remove to paper towels to drain; keep warm. Flatten chicken to
  • 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a
  • bowl, combine the cream cheese, chilies and garlic. Spread half of
  • the mixture on each chicken breast. Roll up chicken and wrap with
  • two bacon strips; secure with toothpicks.
  • Place chicken in a greased shallow 4-1/2 cup baking dish. Bake,
  • uncovered, at 375° for 45 minutes. Cover and bake 10-15 minutes
  • longer or until chicken juices run clear. Discard toothpicks before
  • serving. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 428 calories, 37 g fat (16 g saturated fat), 93 mg cholesterol, 858 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.

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Southwest Bacon-Wrapped Chicken (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.