1 large Chicken Breast, thawed, butterfly filleted
2 strips bacon, cooked
2 TBSP jalapeno pepper jelly
1 oz Irish cheddar cheese, sliced thin
2 TBSP shredded Parmesan cheese
1 sprig fresh rosemary, removed from the stem; I used the full leaves.
salt & fresh ground pepper to taste
1 TBSP honey
Fillet the chicken breast. Season inside and out with salt & pepper. Layer bacon & cheese on one side. Spread rosemary leaves over cheese. Spread jalapeno jelly over the other side.
Close the chicken breast and place on an oiled sheet. Top with a mixture of parmesan and honey. Bake 18 – 20 minutes at 350 degrees. Serve with a brown ale.
Review: I was actually surprised at how good this was. The spiciness of the pepper jelly was tempered by the sweetness of the honey, which was itself tempered by the baked parmesan cheese. The honey and jelly both served to keep the chicken and the bacon tender. The Rosemary peeked out from under the rest of the flavors.
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