Summary

Ingredients

• 8 chicken breasts
• 200 g herbal cream cheese
• 200 g cheddar cheese
• 100 g jalapeños
• 24 slices bacon
• 200 ml cream
• salt and pepper
• spice (s)

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Instructions

1. Dice the jalapeños and cheddar cheese. Mix with the cream cheese and season to taste, being cautious with salt since bacon is already salty.
2. Butterfly cut each chicken breast. Fill each with the cream cheese mixture, wrap 3 slices of bacon around it, and place in a baking dish.
3. Season the remaining cream cheese to taste, mix with the cream, then pour around the roulades in the baking dish.
4. Bake at 200°C (392°F) for 30 minutes until the chicken reaches an internal temperature of 74°C (165°F).