Awesome Low Carb Jalapeno Popper Chicken


Low Carb Jalapeno Popper Chicken Elegant Jalapeño Popper Chicken


Ingredients




  • 6 Boneless, Skinless Chicken Breast

  • salt and pepper to taste









For the Jalapeno Popper Layer






  • 5 slices of bacon, diced

  • 1/4 cup jalapeno slices, diced (the kind in the jar that you
    put on nachos)

  • 1/4 cup diced onion

  • 1 (8 oz) package cream cheese, softened

  • 1/2 cup mayonnaise

  • 1 cup shredded cheddar cheese

  • 1/2 cup Kraft grated Parmesan





























For the Topping






  • 2 oz bag of Pork Skins, crushed

  • 1/2 cup Kraft grated Parmesan Cheese

  • 4 TBSP butter, melted













Instructions




  1. Preheat oven to 425 degrees.

  2. Place chicken breast in a 13×9 casserole dish and bake until
    juices run clear. 30-40 minutes, depending on the size of the breast.

  3. While chicken is baking, fry bacon pieces until crispy.
    Remove bacon and add onions and saute until tender.

  4. Remove from heat and add crispy bacon, onions, jalapenos,
    cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined.

  5. Remove chicken from oven and reduce to 350 degrees.

  6. Spread jalapeno popper mixture all over each Chicken breast
    until well covered.

  7. Bake for 15 more minutes or until topping is starting to get
    brown and bubbly!

  8. For the Crumb topping: mix together the crushed pork skins,
    Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped
    chicken and place under broiler for a couple of minutes until pork skins are
    browned. Careful not to burn it!!! Enjoy!









This article and recipe adapted from this site







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more