Quesco Blanco and Jalapeno Stuffed Chicken Breasts

This afternoon it was 3:pm and I had no idea what was for dinner. Standing in front of my deep freeze I decided we had a lot of chicken breasts so I'd do something with them. I brought them into the house and soaked the package in warm water in the sink to thaw while I checked email and thought about what to do with them.

Inspecting my refrigerator I decided I wanted to use up some of the Queso Blanco cheese and after some more thought I decided to fashion a stuffed chicken breast out of one of my favorite foods; Jalapeno Poppers. The end result was a delicious dish I'm proud to share! Enjoy.

Queso Blanco & Jalapeno Stuffed Chicken Breasts

6 boneless, skinless chicken breasts, thawed
6 oz. cream cheese
6 oz. queso blanco cheese
3 small jalapeno's
1/3 c cooked, crumbled bacon or real bacon bits
Seasoned Bread Crumbs

Inbetween a piece of wax paper, plastic wrap or plastic baggy pound your chicken breasts to flatten. I simply use a rolling pin and it works great! In a food processor, chop the jalapeno's until they are finely chopped. I keep our jalapeno's in the freezer as we harvest them from our garden. I did a handful at a time, which is why the photo looks like there is more than 3. They were also frozen, hence; the ice on the sides.

Place the cream cheese in a microwavable bowl and soften 30-60 seconds depending on your microwave. Add the jalapeno puree' and the bacon bits. Slice the queso into 6 slices. Place a slice of queso blanco and 1/6 of the cream cheese mixture onto a chicken breast. Roll up tightly and secure with toothpicks. Finish all six and roll in fine, seasoned bread crumbs. (I make my own, but you can use store bought - Panko is good.)

Bake on oiled foil or a seasoned pampered chef baking stone for about an hour at 375 or until your chicken is done. Serve hot.

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