Jalapeño Hassleback Chicken


  • 4 chicken breasts
  • 1 8-ounce package cream cheese
  • 6 Jalapeño peppers, thinly sliced
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 3/4 cup heavy whipping cream
  • Sliced cheddar cheese
  • Thinly cut bacon, cooked until crisp and cut into narrow strips


  1. Preheat oven to 350°F.
  2. In a large bowl mix together the cream cheese, both shredded cheeses, salt, pepper, and cream. Set aside.
  3. Cut parallel slices down the length of each chicken breast. Lightly salt and pepper then lay them in a greased cast iron skillet and insert alternate slices of cheese, jalapeños and bacon into each slit.
  4. Spread the cream cheese mixture over the chicken, then cook for around 35 – 40 minutes until the sauce is bubbling and the chicken has reached 170°F.