Cheesy Jalapeno Smothered Chicken Breasts (Low Carb)
Recipe: #23271
March 28, 2016
Categories: Chicken, Cheese, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate No Eggs, Hot Peppers, Boneless Pieces, Spicy, Chicken Dinner, more
"If you love jalapenos cheese and pork rinds this one is waiting for you to make, this is way-out-in-space delicious!"
Original is 6 servings
Ingredients
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- FOR THE JALAPENO LAYER
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- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (280.3 g)
- Calories 752
- Total Fat - 50.5 g
- Saturated Fat - 23.4 g
- Cholesterol - 229.4 mg
- Sodium - 1204.5 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.3 g
- Sugars - 2.9 g
- Protein - 63.5 g
- Calcium - 408.2 mg
- Iron - 2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees. Season both sides of the chicken with salt and pepper, then place in a greased 13×9 casserole dish. Bake 30-35 minutes, depending on the size of the breast (this will have another 15 minutes of cooking time).
Step 2
While chicken is baking, in a skillet, fry bacon pieces until crispy. Remove bacon to a bowl. Add chopped onions and saute until tender (3 minutes). Remove from heat and add the cooked bacon back to the skillet along with jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined.
Step 3
Remove chicken from oven. Spread jalapeno-cheese mixture all over top of each cooked chicken breast until well covered.
FOR THE CRUMB TOPPING MIXTURE
Step 4
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. SO GOOD!
Tips
No special items needed.
2 Reviews
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