Yield: 4 servings
Jalapeño Popper Chicken Recipe
Jalapeño Popper Chicken: a low carb dinner with roasted chicken, a cheesy jalapeño popper sauce and more cheese and bacon on top!
Ingredients
- 6 thin boneless, skinless chicken breasts (about 1.5 lbs chicken)
- salt and pepper, to taste
- 6 slices thick bacon
- 1 small onion, diced
- 2 fresh jalapeños, seeded and minced
- 3 large garlic cloves, minced
- 6 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup shredded parmesan
- 2 cups shredded cheddar cheese, divided
- salt and pepper, to taste
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Instructions
- Preheat oven to 425°F. Place chicken breast in a greased 9X13 casserole dish. Lightly salt and pepper both sides. Bake for about 20 minutes, until cooked through and internal temperature reaches 165°F.
- While chicken is baking, fry bacon pieces until crispy in a large skillet. Remove bacon, crumble and set aside.
- Remove extra bacon grease from pan, leaving approximately 1/2 tablespoon behind. Add onion and jalapeño, saute until tender. Add garlic and sauté for 1 minute more.
- Add cream cheese, mayonnaise, 1 cup cheddar cheese, half of the crumbled bacon, parmesan cheese, salt and pepper. Mix until well combined and everything is melted together.
- Once chicken is cooked through, remove chicken from oven, spread jalapeño popper mixture all over each chicken breast until well covered.
- Top with remaining 1 cup cheddar cheese and crumbled bacon. Bake for 5 more minutes or until topping is melted. Serve immediately!
Video
Equipment
- Digital Cooking Food Meat Thermometer
- 9 x 13 Glass Baking Dish
Nutrition
Serving: 1, Calories: 779kcal, Carbohydrates: 6g, Protein: 69g, Fat: 59g, Cholesterol: 279mg, Sodium: 1412mg, Fiber: 1g, Sugar: 3g