Low Carb Jalapeno Popper Chicken
‘OMG… Made this tonight. Simply amazing. I’m glad I made enough for leftovers! I can’t wait to make this for friends.’‘Oh my goodness, made this tonight for a quick low carb dish….. So so good!!!! Thank you for a great new chicken dish. Whoop whoop!!!!!’‘My family has been on a low carb diet for a month. They were getting tired of the same food. Got to searching and found this low carb recipe. They loved it. It was delicious. My husband said I can stay on my diet if you continue making food like this. Thank you so much for sharing this recipe. Would love to find more recipes like this’
- 6 Boneless, Skinless Chicken Breast
- salt and pepper to taste
- 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
- 2 oz bag of Pork Skins, crushed
- 1/2 cup Kraft grated Parmesan Cheese
- 4 TBSP butter, melted
Preheat oven to 425 degrees. 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. 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 cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered.
For the Crumb topping: mix together the crushed pork skins, Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until the tops are lightly browned, about 15 minutes. ENJOY!!!