From the Kitchen of Tammy Gibbins (and a few other people)
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
Preheat oven to 350°F.
In a large bowl mix together the cream cheese, both shredded cheeses, salt, pepper, and cream. Set aside.
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.
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.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]