Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a baking sheet with aluminum foil and place a wire rack on top.
Prepare the Chicken:
Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through.
Open the chicken breasts like a book and place them between two sheets of plastic wrap.
Pound the chicken to an even thickness using a meat mallet or rolling pin.
Season both sides with salt, pepper, and smoked paprika.
Make the Filling:
In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, minced garlic, and chopped parsley until well combined.
Assemble the Rolls:
Spread a generous amount of the cheese mixture onto each chicken breast.
Place 2-3 jalapeño strips on top of the cheese mixture.
Carefully roll up the chicken breasts, starting from the narrow end, and secure with toothpicks.
Wrap with Bacon:
Wrap each chicken roll with 2-3 slices of bacon, ensuring the entire roll is covered.
Secure the bacon with additional toothpicks if necessary.
Bake the Chicken Rolls:
Place the bacon-wrapped chicken rolls on the prepared baking sheet with the wire rack.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
For extra crispiness, you can broil the chicken rolls for an additional 2-3 minutes, watching closely to prevent burning.
Serve:
Remove the toothpicks and let the chicken rolls rest for a few minutes before slicing and serving.
Garnish with additional chopped parsley if desired.
