This is a very indulging low-carb meal that I am pretty sure no one can resist. The chicken is topped with a lusciously creamy, cheesy sauce with jalapenos and loads of bacon. Not to mention the crunchy topping that effortlessly put everything together.
Ingredients
salt and pepper to taste
6 Boneless, Skinless Chicken Breast
Jalapeno Popper Layer:
1/4 c. jalapeno slices, diced (the kind in the jar that you put on nachos)
5 slices of bacon, diced
1/4 c. diced onion
1 c. shredded cheddar cheese
1/2 c. mayonnaise
1/2 c. Kraft grated Parmesan
1 (8 ounces) package cream cheese, softened
Topping:
4 tablespoons butter, melted
2 ounces bag of Pork Skins, crushed
1/2 c. Kraft grated Parmesan Cheese
HOW TO MAKE LOW CARB JALAPENO POPPER CHICKEN
Step 1: Prepare the oven and preheat it to 425 degrees.
Step 2: In a 13 x 9-inch casserole dish, place the chicken breast. Pop in the preheated oven and bake for about 30 to 40 minutes or until the juices run clear. Note that the cooking time of the chicken breast depends on the size of the chicken.
Step 3: In the meantime, fry the pieces of bacon until crispy. Set the bacon aside when done. In the same skillet, add the onions and cook until soft.
Step 4: Take the skillet off the heat, then add the crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar, and Parmesan cheese. Stir with the onions until mixed.
Step 5: Take the chicken out of the oven when done. Then, adjust the oven temperature to 350 degrees.
Step 6: On the entire chicken breast, spread the jalapeno popper mixture, coating the chicken well. Return to the oven and bake for additional 15 minutes or until the topping begins to brown and bubbly.
Step 7: To make the crumb, combine the crushed pork skins, Parmesan cheese, and melted butter. Sprinkle this over the jalapeno popper topped chicken. Broil for a few minutes until the pork skins have browned.
Ingredients
- salt and pepper to taste
- 6 Boneless, Skinless Chicken Breast
- Jalapeno Popper Layer:
- 1/4 c. jalapeno slices, diced (the kind in the jar that you put on nachos)
- 5 slices of bacon, diced
- 1/4 c. diced onion
- 1 c. shredded cheddar cheese
- 1/2 c. mayonnaise
- 1/2 c. Kraft grated Parmesan
- 1 (8 ounces) package cream cheese, softened
- Topping:
- 4 tablespoons butter, melted
- 2 ounces bag of Pork Skins, crushed
- 1/2 c. Kraft grated Parmesan Cheese
Instructions
Step 1: Prepare the oven and preheat it to 425 degrees.
Step 2: In a 13 x 9-inch casserole dish, place the chicken breast. Pop in the preheated oven and bake for about 30 to 40 minutes or until the juices run clear. Note that the cooking time of the chicken breast depends on the size of the chicken.
Step 3: In the meantime, fry the pieces of bacon until crispy. Set the bacon aside when done. In the same skillet, add the onions and cook until soft.
Step 4: Take the skillet off the heat, then add the crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar, and Parmesan cheese. Stir with the onions until mixed.
Step 5: Take the chicken out of the oven when done. Then, adjust the oven temperature to 350 degrees.
Step 6: On the entire chicken breast, spread the jalapeno popper mixture, coating the chicken well. Return to the oven and bake for additional 15 minutes or until the topping begins to brown and bubbly.
Step 7: To make the crumb, combine the crushed pork skins, Parmesan cheese, and melted butter. Sprinkle this over the jalapeno popper topped chicken. Broil for a few minutes until the pork skins have browned.
