Smothered Creamy Green Chile Bacon Chicken

Wow...that title is a mouthful!  

I would have to say Mexican flavors are usually my favorite and what I turn to many nights every week.  Sometimes they are on the healthier side, and sometimes I just crave something creamy.  Here is the indulgent side of my Mexican cravings!  

This dish has plenty of spice with jalapenos as well as green chiles.  May be a little much for smaller kiddos :)  Bacon was a perfect compliment to everything.  Enjoy!

Smothered Creamy Green Chile Bacon Chicken

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

Preheat oven to 350 degrees F.

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.

Place chicken breasts in a 9x13 pan.

In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.

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.

Cover 9x13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.

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.

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.

Recipe Source:  Chef In Training

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