Ingredients
- 6 Boneless, Skinless Chicken Breast
- salt and pepper to taste
For the Jalapeno Popper Layer
- 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
Instructions
- 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. - Bake for 15 more minutes or until topping is starting to get
brown and bubbly! - For the Crumb topping: mix together the crushed pork skins,
Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped
chicken and place under broiler for a couple of minutes until pork skins are
browned. Careful not to burn it!!! Enjoy!
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