Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.
Cook’s Note
Be advised that the recipe can be very spicy if you leave the jalapeño pepper membranes intact before chopping.
Nutrition Facts (per serving)
| 247 | Calories |
| 15g | Fat |
| 11g | Carbs |
| 17g | Protein |
