It is still hatch chile season, and we are hatch chili-ing it up over here non-stop. We decided to vamp up boring old chicken breasts by wrapping them in bacon (duh) and stuffing them with hatch chilies and cheese! I mean, is there anything that doesn’t sound good about this Hatch Chile + Cheese Stuffed Chicken Breasts Wrapped in Bacon recipe?
If you enjoyed these Hatch Chile + Cheese Stuffed Chicken Breasts Wrapped in Bacon and still want some more hatch chile flavor, try my roasted hatch chile aioli to spice up sweet potato fries, roasted potatoes and more!
- 4 boneless, skinless chicken breasts
- 4 roasted, mild hatch chiles
- 4 slices of cheese (you can use swiss, cheddar, or provolone here)
- 8 slices of bacon
- kosher salt and black pepper, to taste
- toothpicks, for securing the bacon
- Put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
- Remove skin off of the roasted hatch chiles. Cut off the stem, and carefully make a slit in the top and butterfly it open and remove the seeds from inside.
- Open up your chicken breast for stuffing and place the open hatch chile inside the chicken breast, then the slice of cheese. Close it and sprinkle the top with salt and pepper.
- Wrap each chicken breast with 2 slices of bacon and secure it with toothpick(s).
- We grilled ours on our "Big Green Egg" Grill for 30 minutes, or when the bacon was crisp and the chicken is cooked through (no longer pink).
- You can also bake these in the oven at 450 degrees for about 20-30 minutes, depending on their size, until they reach an internal temperature of 165 degrees F.