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Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs

Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs
Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs
JALAPENO STUFFED BACON1
Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs
Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs
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Jalapeño Stuffed Bacon- Wrapped Boneless Chicken Thighs
Ingredients
  • 4 large, boneless jalapeno stuffed bacon-wrapped chicken thighs, seasoned*
  • 1 (16-oz.) thick cut veggies like fajita cuts*
  • 1 (8-oz.) sliced mushrooms
  • ½ c. white wine
  • Good quality balsamic vinegar dressing
  • 1 (10-oz.) fresh spicy pico de gallo
  • 1 bunch chopped green onions
Instructions
  1. In a deep baking pan, spray with PAM.
  2. Place the cut veggies and sliced mushrooms in bottom of pan. Mix well and season.
  3. Place the chicken thighs on top of the veggie layer.
  4. Pour the wine in the pan.
  5. Drizzle the balsamic vinegar dressing over the thighs and veggies.
  6. Spread the pico over each chicken thigh.
  7. Cover and bake in 350 oven for 1- 1 ½ hours or until thighs are done. This will depend on thickness of thighs.
  8. For the last 10 minutes, remove foil and let brown a bit.
  9. Sprinkle with chopped green onions.
Notes
*****I bought these prepared chicken thighs at Rouse’s. The cut veggies are found at Super 1, Fresh Market and Rouse’s. The veggies are used in stir-fry and for fajitas.
 

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