I love the intense, smoky flavor of chipotle peppers, which are actually dried and smoked jalapeños. Use more or less of the peppers depending on how sassy you like your food!
Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce
- 8 slices bacon
- 4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)
- 1 10.75-ounce can condensed cheddar cheese soup
- 1/3 cup milk
- 1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
- Dash Worcestershire sauce
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.
Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.
Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm.
Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.