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Bacon Popper Chicken with Summer Grilled Vegetables
Chicken breasts topped with a cream cheese mixture, bacon, and optional jalapenos. Served with Summer Grilled Vegetables.
Prep Time
25-30 Minutes
Servings
2-6 People
Calories
509 Calories
Meal Attribute
Gluten Free
Large Instructions
Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
- Preheat oven to 400°F.
- Spray foil lined baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and season with salt and pepper to preference.
- Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese.
- Place in oven and cook for 20-25 min. or until cooked through (internal temp. 165°F).
- Serve chicken with Summer Grilled Vegetables.
Large Grill Instructions
Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
- Preheat grill to med. low heat.
- Foil-Pack: Cut a 12-inch square sheet of foil for each chicken breast and spray with nonstick cooking spray. To one side of each square, add 1 chicken breast and season with salt and pepper to preference. Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese. Fold foil over and seal edges for each packet.
- Place foil-packs directly on grill and cook 15-20 min. (internal temp. 165°F).
- Remove chicken from grill and let rest for 5 min. Serve with Summer Grilled Vegetables.
Medium Instructions
Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
- Preheat oven to 400°F.
- Spray foil lined baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and season with salt and pepper to preference.
- Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese.
- Place in oven and cook for 20-25 min. or until cooked through (internal temp. 165°F).
- Serve chicken with Summer Grilled Vegetables.
Medium Grill Instructions
Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
- Preheat grill to med. low heat.
- Foil-Pack: Cut a 12-inch square sheet of foil for each chicken breast and spray with nonstick cooking spray. To one side of each square, add 1 chicken breast and season with salt and pepper to preference. Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese. Fold foil over and seal edges for each packet.
- Place foil-packs directly on grill and cook 15-20 min. (internal temp. 165°F).
- Remove chicken from grill and let rest for 5 min. Serve with Summer Grilled Vegetables.
Nutrition Facts
Serving size
1 chicken breast & 1 cup vegetables (272g)
Amount per serving
Calories
509
% Daily Value *
Total Fat 30g
38%
Saturated Fat 11g
55%
Trans Fat <1g
Sodium 1149mg
50%
Cholesterol 144mg
48%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Total Sugars 6g
Includes 0g Added Sugars
Protein 48g
Vitamin D <1mcg
5%
Calcium 201mg
15%
Iron 3mg
17%
Potassium 1506mg
32%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains: Milk
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients:
- Chicken Breast
- Bacon
- Cheddar Jack Cheese
- Garlic
- Vegetable Blend
- Extra Virgin Olive Oil
- Salt
- Black Pepper
- Thyme
- Jalapeño Peppers
- Cream Cheese
- Butter
Nutritional Information
Nutritional information is provided per serving unless otherwise stated and is based on standard formulations. For example, if one large dinner is divided into 6 equal portions, the nutritional values reflect one portion.
Variations in ingredients, preparation methods, or substitutions may increase or decrease the stated nutritional values.
