southwest chicken cordon bleu

this weekend, cc and i got a little adventurous.
and since we had lots of these pretzels to use up, we had a brilliant idea to try.
side note: can i just say how much fun it is to have a guy who gets excited about this kind of thing! we had an idea, and spent the afternoon on saturday plotting this meal, and while the kids were sleeping after church on sunday, we strapped on our aprons and went to work.
it was surprisingly easy and totally worth it.
a know a lot of women who have husbands that would starve if you left them alone for a few days, or would live on burritos and ramen… this guy would probably hop in the kitchen and come up with something crazy, cause that’s just how we roll. {another side note: he was NOT this way when we were first married. he planned on watching tv while i made dinner and i had to say, “um yeah, you’re joining me in here.”} it’s been so much fun!  this meal, was mostly his idea, so i have to give him credit. we shared it
this post is brought to you by Pretzel Crisps®. watch for another recipe later this week and a giveaway!
southwest chicken cordon bleu


4 boneless skinless chicken breasts
7.5-10 oz pepper jack cheese, sliced
8-12 strips of bacon
4 anaheim chilis
1/2 bag of jalapeño Pretzel Crisps®, crushed
1 stick butter, melted
1/2-1Tbs crushed red pepper {optional}
what to do:
preheat oven to 350 degrees and grease a 9×13 pan.
slice each chili, long ways, to create 2 halves and remove some of the seeds {unless you like heat, then leave them.} place each, cut side down, on a greased cookie sheet in the broiler for a few minutes, until skin is charred and loose. place in a plastic bag for a few minutes to let them “sweat.”  after they are cool enough to handle, remove the skins.
cook the bacon over a skillet on medium heat until almost crispy. place on a paper towel to degrease and cool.
filet the chicken breasts, leaving them in tact. cut toward the longer side so when opened, the chicken will look like a heart. place on plastic wrap and cover with another sheet of plastic, then pound with a mallet until about 1/4 inch thick.
crush pretzels in a large plastic bag using a rolling pin, or drop them in a food processor for a few pulses until ground up, but not fine. put in a bowl and set aside. if you like heat, add crushed red pepper here.
to assemble, lay chicken breast, skin side down and cover with sliced cheese, then chili {in the opposite direction that you will roll it}, then break the bacon and place the same way over the top. carefully  roll the chicken to keep all the goods inside then hold together with 2 toothpicks. carefully cover in melted butter then cover in pretzel crumbs. place in greased pan, seam side down, and bake uncovered at 350 for 35-40 minutes or until the inside reaches 165 degrees.
side: we served with a tomato, avocado, and cucumber salad. dressed with lime, salt, pepper, and cilantro.
pairs well with a dirty diet coke. just sayin.
©BRC seen first on big red clifford.
Enjoy!


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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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