| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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Www.auntbeesrecipes.com/2014/01/low-carb-jalapeno-popper-chicken.html |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 boneless, skinless chicken breasts Salt and pepper to taste 5 slices of bacon, sliced 1/4 cup jalapeño slices, diced (jarred works fine) 1/4 cup diced onion 1 (8 oz) package cream cheese, softened 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese 2 oz bag of pork skins, crushed 1/2 camp grated Parmesan cheese for topping 4 tbs. butter, melted |
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Instructions:
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1. Preheat oven to 425°F. Place chicken breasts in a 13x9 casserole dish and bake until juices run clear, about 30 to 40 minutes. 2. While chicken is cooking, fry bacon until crispy. Remove bacon and add onions and sauté until tender. 3.Remove from heat and add crispy bacon, onions, jalapeños, cream cheese, mayonnaise, cheddar and Parmesan cheese. MIx until well combined. 4. Remove chicken from oven and reduce temperature to 350°. 5. Spread the jalapeño mixture all over each chicken breast until well covered. Bake for 15 minutes or until topping is starting to get brown and bubbly. 6. For crumb topping, mix together crushed pork skins, Parmesan cheese and melted butter. Sprinkle on top of chicken and place under broiler for a couple of minutes until pork skins are browned. Don’t burn. |
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Related recipes:
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None |
2017-12-02