scorned rooster

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   season salt to taste season salt to taste
•   4-6 oz. favorite B.B.Q. sauce 4-6 oz. favorite B.B.Q. sauce
•   8 oz. pepperjack cheese 8 oz. pepperjack cheese
•   4- poblano chilies-washed and dried 4- poblano chilies-washed and dried
•   8-slices smoked bacon (2 peices each) 8-slices smoked bacon (2 peices each)
•   4-boneless/ skinless chicken breasts 4-boneless/ skinless chicken breasts

Instructions

1. Cook bacon in cast iron skillet, a regular sautee pan is fine, crisp but not burnt, let drain on paper towels. reserve grease to cook chicken in.
   Season chicken with season salt. pound out breasts if to thick. Cook in reserved bacon grease all the way through, about 5 min. each side. remove to paper towels to drain.
   Rub poblano chilis with a little oil and roast in the oven at 400 degrees until skin is black. remove from oven and place in a bowl large enough to cover with plastic wrap. Once wrapped, let set for 5 to 10 minutes to loosen the skin.
   Meanwhile, on a lightly greased cookie sheet, place the chicken, skin side up, top with two peices of bacon, and 2 oz. of cheese each.
   Take the poblano and peel all the skin off, seed it, DO NOT RINSE!
   With as many seeds removed as possible, wrap the pepper around the entire cheese, bacon and chicken, being carefull not to tear the pepper.
   bake for 5 minutes to melt the cheese.
   now pour B.B.Q. sauce over the breast and let warm in oven for 3-4 more minutes. Serve on rice or mashed potatoes. Bon appitite!!
   
   

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