This recipe is a Sunday favorite around our house. I will say that the amount of prep and long baking time do not make it a great weeknight meal.
Prep time: about 20 minutes
Cook time: about 60 minutes
Adapted from Allrecipes.com
Makes 4 servings
4 boneless, skinless chicken breast halves, butterflied
2 Roma tomatoes, sliced
4 jalapeno peppers, chopped
1 (1 oz) package dry Ranch-style dressing mix
2 C shredded Colby-Monterey Jack cheese
1 can (4.25 oz) chopped black olives
8 slices bacon
Preheat oven to 350 degrees F.
Lay chicken breasts out flat and sprinkle with Ranch-style dressing mix. Sprinkle a bit of cheese onto each half of each breast. Place two tomato slices and a chopped jalapeno into each one, and spinkle more cheese over the tomoato and pepper. Fold each piece of chicken over, and wrap with two slices of bacon. Secure with toothpicks. Place wrapped chicken into a baking disha nd cover with aluminium foil.
Bake for 1 hour in the preheated oven, or until he chicken is no longer pink, and the juices run clear.
I can never get the bacon to get crispy, and I don't like bacon that isn't crispy. So, I make Brad peel off the bacon and take out all the toothpicks before I eat this.