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Dinner Details

Bacon Popper Chicken with Summer Grilled Vegetables

Bacon Popper Chicken with Summer Grilled Vegetables

Chicken breasts topped with a cream cheese mixture, bacon, and optional jalapenos. Served with Summer Grilled Vegetables.

Medium Prep time: 25-30 min.

Medium Instructions

Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
1.Preheat oven to 400°F.
2.Spray foil lined baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and season with salt and pepper to preference.
3.Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese.
4.Place in oven and cook for 20-25 min. or until cooked through (internal temp. 165°F).
5.Serve chicken with Summer Grilled Vegetables.

Medium Grill Instructions

Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
1.Preheat grill to med. low heat.
2.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.
3.Place foil-packs directly on grill and cook 15-20 min. (internal temp. 165°F).
4.Remove chicken from grill and let rest for 5 min. Serve with Summer Grilled Vegetables.

Large Prep time: 25-30 min.

Large Instructions

Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
1.Preheat oven to 400°F.
2.Spray foil lined baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and season with salt and pepper to preference.
3.Divide cream cheese mixture evenly between each chicken breast and spread on top. Layer sliced jalapenos on chicken and top with bacon and cheese.
4.Place in oven and cook for 20-25 min. or until cooked through (internal temp. 165°F).
5.Serve chicken with Summer Grilled Vegetables.

Large Grill Instructions

Thaw in refrigerator.
*Prepare Summer Grilled Vegetables per separate cooking instructions provided.
1.Preheat grill to med. low heat.
2.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.
3.Place foil-packs directly on grill and cook 15-20 min. (internal temp. 165°F).
4.Remove chicken from grill and let rest for 5 min. Serve with Summer Grilled Vegetables.

Serving Suggestion

Dream Dinners Cheddar Cornbread Muffins

Nutrition Facts
Serving size
1 chicken breast & 1 cup vegetables (272g)
Amount per serving
Calories
522
% Daily Value*
Total Fat 30g
38%
Saturated Fat 11g
55%
Trans Fat <1g
Sodium 1171mg
51%
Cholesterol 151mg
50%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Total Sugars 6g
Includes 0g Added Sugars
Protein 51g
102%
Vitamin D <1mcg
5%
Calcium 201mg
15%
Iron 3mg
17%
Potassium 1576mg
34%
* 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 BRST BL/SL FIL GLZD [Boneless, Skinless Chicken Breast Filets With Rib Meat, Up to 15% of a Water and Sea Salt Solution], BACON PCS CKD 1/2" (Smoke Flavoring Added Fully Cooked Bacon (Cured With Water, Salt, Sugar, Sodium Erythorbate, Sodium Nitrite. May also contain Smoke Flavoring, Dextrose, Sodium Phosphate, Potassium Chloride, Sodium Diacetate, Flavoring, Honey), CHEESE CHEDDAR JACK FEATHER SH (Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Powdered Cellulose (Added to Prevent Caking)), SPICE GARLIC GRANULATED, VEGETABLE BLEND CHEFCUT SAN FR (Broccoli, Carrots, Yellow Carrots, Red Peppers.), OIL OLIVE EXTRA VIRGIN DELICATO, SALT KOSHER FLAKE COARSE, SPICE PEPPER BLK TABLE GRND, SPICE THYME LEAVES WHOLE), PEPPER JALAPENO SLICED FIELD R (Jalapeno Peppers, Water, Distilled Vinegar, Salt, Contains less than 2% Calcium Chloride, Garlic Powder), CHEESE CREAM NEUFCH 1/3 LS FAT (Pasteurized Milk and Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), BUTTER SOLID UNSLTD PRINT (Sweet Cream, Natural Flavoring).

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.

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