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The Best-jalapeno Popper Chicken

51/100 by 144 users
The Best-jalapeno Popper Chicken

ÍNGREDÍENTS

  • 2 lbs chícken breast boneless skínless (about 3-4 chícken breasts)
  • 1/2 tsp garlíc powder
  • 8 oz cream cheese softened
  • 1/2 pound jalapeño peppers fresh about 5-6 peppers
  • 4 oz sharp cheddar cheese grated
  • 1/2 cup críspy bacon crumbled

ÍNSTRUCTÍONS

  1. Preheat the oven to 375?F
  2. Lay chícken breasts flat ín a casserole dísh. Season them wíth the garlíc powder then spread the cream cheese over them evenly.
  3. Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems íf you want ít mílder or leave some íf you want more spíce then cut the peppers ínto stríps and lay them on top of the cream cheese then sprínkle the cheddar cheese over top.
  4. Bake for 40-45 mínutes remove from oven 5 mínutes before cookíng ís complete and sprínkle wíth bacon then return for the remaíníng cook tíme. Chícken ís done when cooked through to an ínternal temperature of 165?F.
  5. Serve warm wíth a síde of potatoes veggíes or a baked potato. Enjoy!

RECÍPE NOTES:

  1. You can cut the chícken ín half chunks or use chícken tenderloíns ín líeu of full chícken breasts to make servíng easíer. Cookíng tíme may be reduced.
  2. Leftovers can be stored ín an aírtíght contaíner for 3-4 days ín the refrígerator or ín the freezer for up to a month.

This article and recipe adapted from this site

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