Jalapeño Popper-Stuffed Chicken

Meanwhile, core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping jalapeños!)Zest half the lemon (use same for 4 ppl), then cut into wedges.Combine jalapeños, lemon zest, cream cheese and cheddar cheese in a small bowl.

Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Pat dry with paper towels, then season with half the BBQ Seasoning, salt and pepper. Dollop jalapeño mixture onto one side of each chicken breast. Close the other side over filling.

Wrap 2 bacon strips around each stuffed chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep bacon on chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped chicken. Pan-fry until golden, 2-3 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.**

Meanwhile, trim green beans.Wipe the same pan clean, then reheat over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring constantly, until butter melts and coats green beans, 1-2 min. Season with salt and pepper, to taste. Remove from heat, then cover to keep warm.

Let chicken rest for 5 min before serving. Divide potatoes, green beans and chicken between plates. Squeeze a lemon wedge over green beans, if desired, then sprinkle crispy shallots over top.