Chicken. I love chicken. I really do. Its a most excellent source of good protein and low in fat.

Some days I crave chicken. There must be a thousand ways to cook a bird. It’s not like you can even get bored with it. The trick, is to find new and exciting recipes. There’s chicken salad, chicken casserole, chicken and rice, Chicken Ala King, Chicken Teriyaki, Chicken Sukiyaki, Chicken Tetrazzini, Chicken and Dumplings, Chicken Noodle Soup, Chicken & Dressing, Chicken Parmesan, Chicken Cacciatore, Curry Chicken, Chicken Spaghetti, Chicken Meatloaf, Chicken Burgers, Chicken Meatballs, Roasted Chicken, Grilled Chicken Sandwiches, BBQ Chicken…are we starting to feel like we’re in a Forrest Gump movie?

…and then there’s THIS thing. The Greek Yogurt, Cream Cheese and Jalapeno Stuffed Chicken Bacon Wrap! Because sometimes you just have to stuff your bird.

The Greek Yogurt, Cream Cheese and Jalapeno Stuffed Chicken Bacon Wrap

Ingredients:

• 6 boneless, skinless chicken thighs
• 3 Jalapeno, seeded and cut into halves
• 1 block Greek yogurt cream cheese – If you can’t find this, Neufchetal cheese or reduced fat cream cheese will work
• 12 slices turkey bacon
• 1/2 cup sugar free apple or raspberry jam
• Salt & Pepper to taste

    

Directions:

Place thighs on a cutting board or parchment paper. Make sure skin has been removed. Season with salt and pepper as desired. Fill each jalapeno half with 1 inch of yogurt cream cheese. I really like this product as it’s lower in calories and fat than regular cream cheese and the protein content is much higher. Place each stuffed jalapeno in the center of each thigh and wrap thigh around the stuffed jalapeno. Wrap each stuffed thigh with two slices of turkey bacon and place in a baking dish, seem side down. Melt jam in a small pot with salt and pepper. Brush melted mixture over chicken until well coated. Bake at 375 for about 30 minutes or until chicken is no longer pink. Brush again with remaining melted jam.

I like easy. I love chicken. Bon appetit y’all!