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 taste.
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. To one side of each square, add 1 chicken breast and season with salt and pepper to taste. 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 taste.
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. To one side of each square, add 1 chicken breast and season with salt and pepper to taste. 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 Suggestions
Dream Dinners Cheddar Cornbread Muffins
| Nutrition Facts | |
|---|---|
|
Serving size
1 chicken breast & 1 cup vegetables
|
|
|
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
<1µg
|
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: 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)), 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), CHICKEN BRST BL/SL FIL GLZD [Boneless, Skinless Chicken Breast Filets With Rib Meat, Up to 15% of a Water and Sea Salt Solution], 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.
