These always go over well at parties where you’re going to have the charcoal grill fired up anyway for cooking your main course. I have been known to put a small, thin strip of cheddar, Swiss or jack cheese in these, too, which is very good. But they are messier to eat with it and any cheese, if used, is not included in the nutritional info below. These are OK for Atkins Induction and Keto diets.
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1 lb. boneless, skinless chicken breast
1 large green onion
8 jalapeno peppers, seeded & ribs cut out
1 lb. bacon
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. black pepper
Cheese strips of your choice (optional, a bit messier, but very good)
Cut chicken into 32 strips about 2″ long and about ½” wide. In a Ziploc bag, combine all spices. Add chicken, close and shake to coat well. Seed, rib and cut jalapenos into quarters lengthwise. Cut bacon slices into thirds. Cut green onion into 32 long, thin pieces, cutting lengthwise into 2″ long. Lay a piece of chicken and onion onto each strip of jalapeno. Wrap each with a piece of bacon and secure with toothpick.
Grill over charcoal (or oven broil) heat for 10-15 minutes. Turn and cook about 9-10 minutes longer or until chicken appears to be done and bacon is crisp but not burned. These can also be cooked in the oven broiler. Saute chicken in a skillet a bit first if cooked indoors to be sure it gets done. Boil about 5-6 minutes on a side.
NUTRITIONAL INFO: Makes 32 appetizers, each containing:
7.5 g fat
.46 g carbs, .15 g fiber, .31 NET CARBS
5.92 g protein
179.4 mg. sodium