I’ve mentioned several times before that chipotles in adobo are one of my favorite things, flavor-wise, and here they meld wonderfully with cream cheese, which mellows the spiciness, and bacon, which is just…good. I made this twice and learned things I’d recommend both times, so the pictures may not always line up perfectly, but you’re getting the steps to make the very most delicious chicken!

Ingredients:

• 1 can chipotles in adobo
• 1 8 ounce package cream cheese, room temperature
• 4 chicken breasts
• 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. If you want mild heat, scrape as many of the seeds out of it as possible, if you want hotter leave them in. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either put them in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick. The second time I made this the pieces of chicken were so unreasonably large that I wasn’t able to get the chicken thin enough, which made it a nightmare to roll, so oversized chicken isn’t a plus in this case.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction.

Spread 1/4 of the cream cheese mixture on the chicken.

Roll up the meats, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Absurd giant chickens!

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, (meaning 4 sides, not just 2, to get this cooked through,) until the bacon is crispy and the chicken is cooked through. You could theoretically bake these, but I think the bacon’s crispier on the stove.

Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.

My serving suggestion is to pair with cornbread and something green!

Chipotle-Stuffed Chicken

• 1 can chipotles in adobo
• 1 8 ounce package cream cheese, room temperature
• 4 chicken breasts
• 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either place chicken in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction. Spread 1/4 of the cream cheese mixture on the chicken, then roll up, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, until the bacon is crispy and the chicken is cooked through. Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.