2 jalapenos, quartered (more or less according to your preference - we like it hot so I include the seeds and stems)
8 oz of cream cheese (jalapeño cream cheese if you can find it)
5-6 chicken breasts
Kosher salt and pepper
15-18 strips of raw bacon (depends on the size of your chicken breasts)
1. Cut the jalapenos into quarters, discarding the top, stems and seeds. (I do use the stems and seeds for added heat - your call). Pulse in your food process until minced, add in the cream cheese and pulse until combined. Scrape into a small bowl and pop into the freezer for 20 minutes or so.
2. Prep chicken breasts by slicing a pocket lengthwise down the length of the chicken. Season chicken breast with salt and pepper on all surfaces. When ready to stuff, place a a good amount of filling inside each chicken breast, spread it out along the whole pocket with your fingers, then mash it in place. It will not close fully, it's OK. Wrap three slices of bacon around the entire breast and grill over medium high heat until done, flipping once. Grill about 8 minutes per side - more or less depending on the thickness of your chicken - until the internal temperature reaches approximately 160°F degrees. Remove and allow the chicken to cool for a few minutes before serving
3. Baking Option: preheat oven to 350 bake for 45 minuted to 1 hour or until thermometer reaches165.
If you are not cooking this right away, place stuffed breasts into the fridge for up to 8 hours until you are ready to grill.