Roasted Poblano and Goat Cheese Stuffed Chicken Breasts
Try our tasty Roasted Poblano & Goat Cheese Stuffed Chicken Breasts wrapped in crispy bacon, drizzled with our Cherry Bomb BBQ Sauce. It's a flavor-packed dish that'll impress everyone!
Roasted Poblano and Goat Cheese Stuffed Chicken Breasts
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
45-60 minutes
Try our tasty Roasted Poblano & Goat Cheese Stuffed Chicken Breasts wrapped in crispy bacon, drizzled with our Cherry Bomb BBQ Sauce. It's a flavor-packed dish that'll impress everyone!
Ingredients
- 3 – Chicken Breasts, boneless/skinless
-
2 TB – BBQ General SPG Rub
- 6 – Poblano Peppers
- 4 OZ – Goat Cheese
- 20 Slice – Bacon (not thick cut)
-
1 Cup – Cherry Bomb BBQ Sauce
Directions
- Preheat oven to 375 degrees.
- Over a medium/high flame, roast the peppers until the outside skin is well charred on all sides.
- Place the fire roasted peppers on a plate and cover tightly with plastic wrap. Allow to rest at room temperature for 45 minutes.
- Trim the chicken breasts as needed. Butterfly with chicken.
- Pound out the chicken with a meat tenderizer to ¾” thick.
- Take the fire roasted peppers and scrape off all the charred skin.
- Cut off the tops of the peppers and remove all the seeds.
- Season the pounded-out chicken breasts with BBQ General.
- Slice and lay out the roasted peppers on the chicken breasts.
- Sprinkle in crumbled goat cheese.
- Roll up the chicken breasts.
- Wrap each stuffed chicken breast with 4-5 slices of bacon until the while breast is covered.
- Place the stuffed chicken breasts on a rack lined tray and into the oven.
- Bake until the internal temperature of the chicken reaches 165 degrees and the bacon is rendered to you liking.
- Baste the stuffed chicken with a generous amount of Cherry Bomb BBQ sauce and place back in the oven for 10 minutes.
- Allow the chicken then to rest at room temperature for 10 minutes before serving.
- Enjoy!
