Jalapeno Popper Chicken

· 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 

· 1/2 cup mayonnaise 

· 1/2 cup shredded parmesan 

· 2 cups shredded cheddar cheese, divided 

· salt and pepper, to taste

· 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!

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