So this recipe came out of a mistake I made at the grocery store. I was planning to make the Crock Pot Ranch Chicken, but instead of buying the onion and chive cream cheese, I accidentally bought the jalapeno one.
So that night, I was looking at what I had in the fridge and thought that maybe just maybe the jalapeno cream cheese could work rolled inside of chicken with cheese and BBQ sauce and a few other goodies.
Sometimes, when I have an idea like this, it turns out not so good, but this one was deLISH! Matt and I both loved it. So thank goodness for that little mispurchase at the grocery store, because we'll be adding this to our dinner rotation.
And just to be clear, this is NOT very spicy at all. I am not a fan of a lot of spice. The jalapeno cream cheese gives it just a little kick and the apple cider vinegar and BBQ sauce offset it with some sweetness. So if you DO like more spice, mix in some hot sauce into your BBQ sauce or even in the cream cheese before spreading it.
Perdue thin sliced chicken breasts (the package looks like this)
1/2 container Philadelphia spicy jalapeno cream cheese (looks like this)
Cavender's all-purpose Greek Seasoning (looks like this on the same aisle with spices)
1 cup Cheddar Jack cheese
1 cup BBQ Sauce (Sweet Baby Rays)
1T apple cider vinegar
1/2 sweet onion, chopped
Lay chicken flat on a cutting board. Trim excess fat (the thin cut breasts are usually pretty clean). Spread cream cheese on each piece of chicken with a spatula. Sprinkle with cavendars and then cheese. Roll up chicken breasts fat end to thin end. Hold together with a toothpick if needed (mine stayed fine without one). Lay in greased baking dish. Repeat with remaining pieces of chicken. Sprinkle with cavendars. Lay chopped onion on top. Mix together BBQ sauce and apple cider vinegar. Pour over top. Sprinkle with remaining cheese.
Bake on 375 for 35 minutes. Let set for 5 minutes before serving.