Recipe: Delicious Jalapeño and bacon smothered chicken

Jalapeño and bacon smothered chicken. Cook chicken briefly on both sides. Put in the bottom of a casserole dish. Spoon bacon/jalapeño/onion mixture on top of chicken.

Jalapeño and bacon smothered chicken This recipe is low carb, keto, gluten free, and a Trim Healthy Mama S Fuel. In a small bowl mix together half of the cheddar cheese, cream cheese, and garlic powder. Place the jalapeño popper on top of the bacon in the center of each chicken breast. You can have Jalapeño and bacon smothered chicken using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Jalapeño and bacon smothered chicken

  1. It’s of large skinless boneless chicken breast.
  2. You need of Spinach and artichoke dip.
  3. Prepare of Salt/pepper.
  4. You need of garlic powder.
  5. Prepare of thick cut bacon- cooked.
  6. It’s of jalapeños thinly sliced.
  7. You need of green onion chopped.
  8. Prepare of chopped mushrooms.
  9. You need of provolone cheese.
  10. You need of mozzarella cheese.
  11. You need of cheddar cheese.

Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan.

Jalapeño and bacon smothered chicken step by step

  1. Wash and Clean chicken breast. Next slice the middle of the chicken breast enough to create a pocket. Being sure not to cut too far or else your filling will fall out..
  2. Next add a tablespoon of the spinach artichoke dip inside the pocket of the chicken breast. Be sure to use a different spoon each time to prevent contamination. Take a tooth pick and pin the chicken closed. Set aside.
  3. Cook the bacon in a pan. Drain on paper towel..
  4. Cook chicken briefly on both sides. Once all chicken has been browned, add jalapeños, green onion, bacon, mushrooms to the chicken.
  5. .
  6. Next add cheeses and bake at 350 until melted. Enjoy!.

Flip chicken, and top evenly with bacon and cheese. Cover, and cook until cheese is melted and chicken reaches a minimum internal temperature of. I browned my chicken using the bacon fat grease before discarding all but a tablespoon of it, which lent a smoky flavor to the sauce, complimenting the mushrooms and fresh green onions. Next time, I will be looking at thickening this marvelous sauce. . Transfer to a small baking sheet and season all over with salt and pepper.

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