Hatch Chile + Cheese Stuffed Chicken Breasts Wrapped in Bacon
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Yields 4 chicken breasts
- 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).
- Grill for 30 minutes, or when the bacon is crisp and the chicken is cooked through (no longer pink).