What's for Dinner? Hot Serrano Chicken Breast wrapped with Bacon

By Caitlin Klein in Food on Feb 28, 2011 5:00PM

If we started this week's edition of What's for Dinner with the term "hot breasts," you might be a little worried about where we were going with it. Rest easy - these stuffed chicken breasts are packed with cheesy, blistering goodness and wrapped in bacon. Keep some beer nearby - thanks to the fiery Serrano peppers, you'll quickly reach for a cold one (or maybe two). Serrano peppers are quite a bit hotter than jalapenos and are perfect for someone looking for a little extra kick. Try making our recipe this week, created in Chicagoist's own test kitchens.

Chicagoist’s Hot Serrano Chicken Breast wrapped with Bacon (makes two)

2 skinless, boneless chicken breasts, rinsed and patted dry
6 ounces extra sharp cheddar cheese
2 Serrano peppers, seeded and diced*
4-6 strips of bacon
Toothpicks
1 greased baking sheet or pan

*For extra heat, keep and include the seeds. For less heat, substitute a jalapeno for the Serrano pepper.

Preheat the oven to 375.

Using a sharp paring knife, cut a slit at the top (short edge) of the chicken breast. Use the tip of the knife to continue cutting a pocket into the breast. Take care not to puncture the bottom or sides of the breast - you want a closed pocket so the cheese can’t escape. Try to cut as far down to the tip of the breast as you can.

Using your fingers, stuff the cheese and Serrano peppers into the chicken mitten. Pinch the opening of the chicken closed. Using strips of bacon, wrap the breast. Try to get bacon to cover any openings in the breast; as the fat of the bacon melts, it will fuse the chicken opening shut if it’s well covered. Secure with toothpicks if necessary.

Bake for 40-45 minutes, or until bacon is crisped and juices from the chicken breast run clear. Remove toothpicks and allow to cool slightly before cutting in half.