Jalapeno Popper Chicken
This is the perfect melding of a favorite appetizer of Jalapeno Poppers along with Bake Chicken Breast for the most delightful dinner, Jalapeno Popper Chicken. My husband and I both enjoy jalapeno peppers with their bright vibrant color and fresh earthy green pepper flavor with a slight kick. When seeded, to remove the heat, they can be even more enjoyable. I get tired of eating chicken so often so anything to help dress it up and give it more flavor is always welcomed.
I was scrolling through FaceBook and came across the “low-fat” version of this recipe on a friends page. Low-fat, of course, is great for those who work at eating a diet consisting of this for them. However, I enjoy the full flavor and don’t personally use low-fat ingredients. However, feel free to substitute low-fat ingredients as desired. As the first time making of this Jalapeno Popper Chicken dish, I found it simple to make and a great way to share time in the kitchen together.
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Start off by rinsing your chicken breast thoroughly and pat dry with a paper-towel. Place the chicken breast in a baking dish and sprinkle with garlic powder. If your Chicken breast are really thick, slice in half to make a thinner breast.
Divide 8oz package of Cream Cheese into equal sizes and then spread evenly over the chicken breast.
Cut 6 slices of bacon into small pieces and crisp in a large frying pan. Once crisp to your likeness, remove to a paper-towel to drain excess fat.
Wash the jalapeno peppers and pat dry. Slice the tops off and de-seed. Slice your jalapeños either in half or small slices and lay them across the cream cheese covered chicken breast.
Cover with shredded cheese and place in the oven to bake.
Top with the Crisp Bacon and serve.
Jalapeno Popper Chicken
Ingredients
- 6 Skinless Chicken Breast If extra thick, slice in half to make thinner
- ½ Tsp Garlic Powder
- 8 oz Softened Cream Cheese
- 6 Fresh Jalapeno Peppers
- 8 oz Shredded Cheese
- 6 Slices Bacon
Instructions
- Preheat oven to 375°
- Rinse Chicken Breast and pat dry with a paper towel. If your chicken breast are the dinosaur sized, slice in half to create a thinner breast. You may need to adjust your baking time according to the thickness of the chicken breast.
- Place Chicken Breast in an oven safe baking dish.
- Sprinkle the Garlic Powder over the Chicken Breast.
- Divide the cream cheese into even pieces and then spread each piece over a chicken breast. Make sure the cream cheese is spread evenly over each chicken breast.
- Cut the 6 slices of bacon into pieces and crisp in a large frying pan over medium high heat. Once crisp, remove the cooked bacon to a paper-towel to drain excess fat. Set aside.
- Wash and dry the jalapeno peppers while the bacon is cooking.
- Slice the tops of the peppers off and remove the seeds. For the most mild flavor, remove all the seeds. If you want more kick, leave more seeds on the peppers.
- Slice the peppers either in half length-wise or thin slices.
- Place sliced jalapeno peppers on top of the cream cheese covered chicken breast.
- Sprinkle the shredded cheese evenly on top of the pepper and cream cheese covered chicken breast.
- Place the oven safe baking dish in the oven and close the door.
- Bake for 40-45 minutes or until internal temperature reaches 165°.
- Remove the dish from the oven once its finished cooking and top with the crisp bacon.
- Serve warm.
- A fresh green salad goes great with this meal.