I'm JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at the age of 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his Instagram in January of 2017 and since started a Youtube channel under the same name and is about to launch his blog, www.JPMCuisine.com! He loves everything from traditional French techniques, Asian high temperature wok frying, grilling, smoking, and fusing them all together. He loves to cook and share my passion for cooking with everyone!VISIT JPM CUISINE ON INSTAGRAM
1/2 Med red onion – finely diced
2 Jalapeño peppers (fine dice and deseed for less heat)
1/4 Cup sour cream
1/4 Cup mayonnaise
2 Tbsps cream cheese
2 Cups fresh cooked corn (cut off the cob)
2 Cups shredded pepper jack or mixed cheese blend
1/2 Cup crumbled cooked bacon
1 Med Green Onions
1 1/2 Tbsp Head Country High Plains Heat Seasoning
In a large mixing bowl, combine red onion; jalapeño peppers; sour cream; mayonnaise; cream cheese; corn; shredded cheese; bacon; green onion; and Head Country Championship Seasoning and mix well until consistent. Store the stuffing in an air-tight container in the refrigerator and allow to cool for one hour before cooking. To prepare the chicken breasts for stuffing, you want to create a pocket in the breast by making a small slit on either side. Alternatively, you can create a pocket in the breast by making a small slit on the center of the underside of the chicken breast (being careful to not puncture all the way through) to then perform a butterfly on one side. Then creating a pocket by making a small incision in the center of the breast, opposite of the butterflied half.
Season each chicken breast generously with Head Country Champsionship Seasoning. Apply two heaping tablespoons of the stuffing mixture into the pocket of each chicken breast. Being careful to not lose any stuffing, gently wrap each breast with 4-6 strips of bacon, overlapping the ends to create a single continuous chain. You want to cover up as much of the seam as possible and minimize any gaps between the layers of bacon wrapping. You can apply another layer of Head Country Championship Seasoning over the bacon for added flavor.
Preheat your grill to 500°F - 600°F and carefully place each breast over direct heat. Cook for 5 minutes with lid closed to create those grill marks. Gently lift each breast off the grill and place in a pan over indirect heat on the grill and lower the temperature to 325°F. The pan will collect any of the stuffing that may begin to melt out during the cooking process. Cook for 30 - 45 minutes with the lid closed and apply Head Country Bar-B-Q Sauce to each breast with a brush every 15 minutes. Chicken should be cooked to an internal temperature of 165°F before serving.
**For the stuffing, you can prepare this up to one day in advance. It works better when the stuffing is cold, so I recommend storing it in the refrigerator for an hour before cooking.