Chicken With A Bang

Chicken With A Bang

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  Sophie

“A colorful, savory winter dish that presents beautifully for family or guests. (For the faint of heart or stomach, it can be prepared with less 'bang.')”

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Adjust Servings

Original recipe yields 6 servings



  1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Using a rolling pin wrapped in plastic, pound out chicken breasts to about 1/2 inch in thickness. In the center of the breast place 2 or 3 slices of jalapeno and 3 tablespoons of cheese. Roll chicken up from the narrowest point to the widest. Wrap with 2 slices of bacon and secure with toothpicks.
  3. Heat oil and black pepper in a deep skillet over medium high heat. Cook chicken wraps until they begin to brown. Reduce heat, cover and cook an additional 10 to 15 minutes, checking periodically, until chicken is no longer pink inside. Remove chicken from heat, cover and set aside.
  4. Return skillet to medium high heat. To the drippings add flour, stirring to remove any lumps. Slowly add wine, stirring constantly until sauce thickens. Remove from heat.
  5. In a small bowl combine red bell pepper and corn.
  6. Place a medium sized mound of rice in the center of a plate. Tuck a few blue corn chips along the edge of the rice. Place chicken on rice, spoon sauce over chicken and sprinkle with 3 tablespoons of red pepper and corn mixture.

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Reviews (14)

Rate This Recipe
Esmee Williams

Esmee Williams

Delicious chicken dish. Be sure to pound the chicken breasts very thin, it makes rolling them up much easier.



I diced up the jalapenos, and ended up not making the sauce (ran out of time). The chicken/pepper/cheese/bacon combination was WONDERFUL! My husband and I both loved it. This is a new family favorite for sure! Edit: My hubby and I still love this recipe, but I've made some modifications so it's quicker to make. I've still not made the sauce because the chicken by itself is so good. What I do now is dice the chicken and cook in a pan with a little bit of oil. Then I sprinkle on cooked crumbled bacon, the chopped jalapenos (I use jarred), and the shredded cheese. Put the lid on and let it cook till the cheese melts. It takes a fraction of the time but still tastes delicious!

Caroline C

Caroline C

Really good! I baked the chicken instead of cooking it in a skillet, and I didn't bother with the corn chips. I also microwaved the bacon for a couple of minutes prior to wrapping it round the chicken, so that it crisped up nicely in the oven. Next time, I'll add some fresh cilantro to the corn/bell pepper mixture. Good stuff! Thanks, Sophie!

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Amount Per Serving (6 total)

  • Calories
  • 973 cal
  • 49%
  • Fat
  • 43.6 g
  • 67%
  • Carbs
  • 62.2 g
  • 20%
  • Protein
  • 75 g
  • 150%
  • Cholesterol
  • 205 mg
  • 68%
  • Sodium
  • 849 mg
  • 34%

Based on a 2,000 calorie diet



previous recipe:

Jalapeno Chicken II


next recipe:

Garlic Creamed Chicken