Makes 4-6 servings
Ingredients:
- 1 lb. boneless skinless chicken breasts, cut into 2×1 inch strips
- 1 tsp garlic salt, or to taste
- 1/2 tsp fresh ground pepper
- 10 large jalapeño peppers, halved and seeded
- 10 thin slices of nitrate-free bacon, halved widthwise
- 20 toothpicks
- Ranch Dip (optional)
Instructions
- Preheat your oven to 375 degrees and line a large baking tray with parchment paper.
- Sprinkle chicken with garlic salt, and pepper to taste, then toss to coat.
- Place a chicken strip into each jalapeño halve as shown, then wrap with a 1/2 slice of bacon and secure with toothpicks.
- Place on the prepared baking tray leaving some space in between each, so they crisp up nicely.
- Bake for 18-20 minutes or until chicken is no longer pink and bacon is crisp.
- Enjoy immediately with my favorite Homemade Ranch Dip!
