Jalapeno Poppers are typically seeded jalapenos stuffed with a combination of cream cheese, shredded cheese and seasonings, then they are coated in breadcrumbs and either baked or deep fried. Now, imagine that same thing, but chopped up and baked over a piece of tender chicken. OH, and with bacon. It instantly changes an addicting appetizer into a full-on meal. The topping is creamy and full of flavor. I just know your family will love this one. Enjoy!
Printable Recipe
Ingredients
- 6 skinless, boneless chicken breast
For the jalapeno popper topping:
- 4 slices bacon, diced
- 3 jalapenos, deveined, deseeded and diced
- 1 small onion, diced
- 1 (8-oz.) package reduced-fat cream cheese, softened
- 1/2 cup light mayonnaise or plain Greek yogurt
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the topping:
- 1/2 cup crushed butter crackers (1/2 sleeve)
- 1/2 cup Parmesan cheese, grated
- 4 tbsp. butter, melted
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes. Serve warm.
Source: Adapted from Add A Pinch
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