If you're looking to do something absolutely amazing with boneless skinless chicken breast, look no further than this jalapeño popper chicken!
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You can print out the recipe here:
www.theanthonykitchen.com/jal...
This smothered and baked chicken recipe is a guaranteed family favorite. It features baked chicken breast topped off with a jalapeño popper cheese mixture, that tastes identical to a jalapeño popper!
Not only is this chicken recipe an excellent way to spruce up family dinners, but this jalapeño popper chicken is also gluten-free and keto-friendly!
Here's what you'll need to make it:
4 chicken breasts
1 tablespoon canola or avocado oil
1 1/4 teaspoon Kosher salt
1 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 slices thick-cut bacon, diced
6 jalapenos, seeded and diced
1 (8-ounce) block of cream cheese, softened
3/4 cup freshly grated Monterey Jack cheese, separated
1/2 cup freshly grated Mild Cheddar Cheese, separated
1 large egg, slightly beaten
Instructions
Preheat the oven to 375°F and have ready a 9x13" baking dish.
Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2" thick.
Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!
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Негізгі бет Тәжірибелік нұсқаулар және стиль Juicy Baked Jalapeno Popper Chicken
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