Bacon Wrapped Chicken with brown sugar and cayanne

Oh Lord is this good.....

I wanted some spice! I had some Bacon! Really...I wanted Bacon. I capatolize the B in Bacon because it deserves it...!

10 slices of Bacon

2 trimmed, thin chicken breasts

1 small jalapeno

1 green onions

4 oz cream cheese

1/4 c brown sugar

1 tbs cayanne pepper

Mix your brown sugar and cayanne pepper in a bowl. Cover each piece of Bacon and each chicken breast in the sugar/cayanne mixture individually.

Dice the jalapeno and onion and mix with the cream cheese. Spoon a large dollop of the cheese mixture onto one end of the chicken breast, and fold over. Lay out 4 pieces of Bacon and place the chicken on, and fold the Bacon over. Place one more piece of Bacon around the chicken in the other direction to cover. Secure Bacon with toothpicks (See pic below for assembly).

Place chicken in pan and cook in 350 oven for 40 minutes. You wont need to add any oil, the grease from the Bacon will help to cook the chicken...

I wanted to serve with pasta and a chile cheese sauce, but was way to tired...But I had a box of mac and cheese handy! I used Annies organic white cheddar, and added lots of extra butter, milk, and 1 tsp more of cayanne.

Served with a slice of jalapeno!

This instantly became our new favorite...Brett asked me if I thought I could eat it often, to which I replied...um, its BACON!! I could eat Bacon every day every meal....mmmmm

And so I made this again a few nights later. Heres what I did different.

I used huge slices of Jarlsburg cheese inside the chicken instead of the cream cheese.

After the Bacon-Wrapped chicken is cooked, take out the toothpicks and place the chicken in a pan over medium heat. This will hopefully crispen the bacon some more. It WILL get crispier if you dont use sugar on the bacon...the sugar stops the bacon from getting crispy...

Nice, right?