Sometimes I create recipes that make me think, “I would totally order this at a fancy restaurant.” This is one of those dishes.
I’ve mentioned before that my background is a mix of several cultures. My in-laws joke that I’m a “Grexicasion” — half Caucasian, a quarter Mexican, and a quarter Greek — and I wear that label with pride. Growing up with so many influences has given me the chance to taste a wide array of delicious, authentic foods. Mexican cuisine, though, is my absolute favorite; I could eat it every day.
On a recent visit to my parents’ house (my husband was traveling and I needed a little extra help after a kitchen mishap), my mom and I came up with this masterpiece. We call it that because it truly feels like one: creamy, spicy, covered in sauce, tender chicken, and big flavor. We both agreed it would be a hit on the menu at a good Mexican restaurant — yet it’s surprisingly easy to make and tastes like a million bucks.
- 5–6 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 (4 oz) can diced jalapeños, drained
- 1/2 cup cooked, crumbled bacon
- 1/4 tsp salt
- SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 2 cups half-and-half
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1 (4 oz) can diced green chiles, drained
- 1 1/2 cups shredded Colby Jack cheese
- 1/8–1/4 cup cooked, crumbled bacon
- Preheat the oven to 350°F (175°C).
- Carefully slice each chicken breast horizontally to create a pocket for stuffing, being careful not to cut all the way through.
- Place the chicken breasts in a 9×13-inch baking dish.
- In a small bowl, combine the softened cream cheese, drained jalapeños, crumbled bacon, and salt. Mix until evenly combined.
- Divide the filling into 5–6 portions and stuff each chicken breast, then return them to the baking dish.
- Cover the dish with foil and bake for about 50 minutes, or until the chicken is cooked through.
- While the chicken bakes, prepare the sauce: melt the butter in a large saucepan. Stir in the flour and cook for a minute or two to form a roux. Gradually whisk in the half-and-half, stirring constantly until the sauce thickens. Remove from heat and stir in the garlic salt, onion powder, and drained green chiles. Set aside.
- Once the chicken is cooked, remove the foil and pour the sauce evenly over the breasts. Sprinkle with the shredded Colby Jack cheese and the remaining crumbled bacon. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
Enjoy!