1 (8-ounce) package cream cheese
15 fresh jalape.o green peppers
½ pound bacon
Several fresh boneless, skinless chicken breast tenders
1 bottle sweet and sour sauce (any brand)
Cut peppers in half, lengthwise. Remove seeds and veins, wash, and thoroughly dry. Fill each pepper with a small amount of cream cheese. Cut the chicken breast into thin strips about the width and length of the peppers. Place a piece of chicken over cream cheese. Wrap a half slice of bacon around each stuffed pepper and hold in place with 2 toothpicks. Let toothpicks stick out large end of the pepper like a fish tail to pick up the pepper. Place stuffed peppers on baking pan that has been sprayed with cooking spray. Bake at 325 degrees for 45 to 50 minutes, or until the
bacon and chicken are done. Place cooked peppers on serving dish and brush with sweet and sour sauce.
Yield: 30 servings.