Thanks to Pinterest, this Lazy Baker has been trying out some new things in the kitchen. Since I tend to buy chicken in bulk at the store (and bacon deserves to go in every recipe), I decided to try making Jalapeno Popper Chicken.
It was pretty easy, though it took a tad longer longer than I thought it would; perhaps it was the fairly large chicken breasts (proper timing with a main entree and a side dish has never been my strong suit). I would suggest using a little less chicken broth next time for a thicker consistency with the sauce, but otherwise the flavor was terrific. (The husband ate 2 of 3 chicken breasts; jalapenos and bacon are both staples in his diet, so he loved this dish!)
I substituted garlic powder for the cloves since I didn’t have those in my kitchen. The jalapenos I used were the pre-sliced ones from a jar, but I chopped them up well and it still gave the great flavor I wanted without too much heat. Here’s the recipe (and you can see a couple extra photos in the slideshow!):
Ingredients:
- 3 chicken breasts
- sprinkle of cumin
- sprinkle of chili powder
- sprinkle of salt
- 2 cloves garlic, minced (I substituted with garlic powder)
- 3 jalapenos, seeded and chopped
- 4 oz. cream cheese
- 3/4 cup chicken broth (I would recommend using 1/2 cup for a thicker consistency)
- 3 slices cooked bacon, chopped
- 3/4 cup shredded cheese
- fresh chopped cilantro (optional)
Instructions:
- Pan fry bacon until crisp. Remove from pan (leave grease)
- Sprinkle cumin, chili and garlic powder, and salt on each side of chicken breast
- Fry breasts in pan until cooked through, flipping occasionally. Once cooked, remove from pan and keep warm
- Toss chopped jalapenos (and garlic cloves) in pan and cook for about 2 minutes over medium heat.
- Add chicken broth and mix
- Add cream cheese, stir until melted; add shredded cheese, stir until melted
- Add bacon crumbles (and cilantro) last, stirring for a minute
- Spoon sauce over chicken and serve up hot!
From Pinterest, courtesy of Low Carb Layla
