Martin Bros. Recipes

Bacon-Wreapped Stuffed Chicken with Sweet Jalapeno Sauce

Keywords: Poultry

Added: October 26, 2015

1 each Wayne Farms Chicken Breast – 6 oz (977470)
2-3 strips Farmland Bacon 1 oz Pauly® Cream Cheese (903710)
2 slices Readi-Pac® Monterey Jack Cheese with Peppers (900010)
1/2 oz Bix Spinach (361170, 361171)
2 oz Sweet Jalapeño Sauce (see recipe below)
5 oz House Cuts® Lattice Chips (953270)

Preheat oven to 400°F. After chicken is thawed, flatten out. Spread cream cheese on top, place a slice of cheese and then spinach overtop and finally fold and tuck everything together. Wrap with bacon. Cook until internal temperature reaches 165°F. Top with another slice of cheese. Drizzle sauce overtop, or serve on the side. Serve with lattice chips and another side.


2 cups Lawrence Grape Jelly (754178)
1/4 cup Capital City Jalapeño (361280; 361238), diced
1/2 cup Roland Balsamic Vinegar (641131; 600880)

Reduce jelly by half. Add balsamic vinegar and jalapeño. If need to thicken, add cornstarch and simmer.

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