Indulge in a flavorful, low-carb, and keto-friendly dinner with this Jalapeno Popper Chicken. The creamy cheese sauce over the chicken with jalapenos and loads of bacon is to die for! Not to mention the crunchy topping that easily puts this fantastic dish on the map!
salt and pepper to taste
6 Boneless, Skinless Chicken Breast
Jalapeno Popper Layer:
1 (8 ounces) package cream cheese, softened
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
1/4 c. jalapeno slices, diced (the kind in the jar that you put on nachos)
1/2 c. Kraft grated Parmesan Cheese
4 tablespoons butter, melted
2 ounces bag of Pork Skins, crushed
How to make Low Carb Jalapeno Popper Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a 13 x 9-inch casserole dish, place the chicken breast. Put in the preheated oven and bake for about 30 to 40 minutes until the juices run clear. Note that the cooking time varies depending on the size of the chicken breast.
Step 3: In the meantime, fry the bacon until crispy. Set the bacon aside. In the same pan, add the onions and saute until soft. Take off the heat when done.
Step 4: Combine the crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar, and Parmesan cheese until well blended.
Step 5: Take the chicken from the oven and adjust the oven temperature to 350 degrees.
Step 6: On the entire chicken breast, spread the jalapeno popper mixture, covering well the whole meat. Return to the oven and bake for about 15 minutes or until the topping begins to brown and get bubbly.
Step 7: To make the crumb topping, combine the crushed pork skins, Parmesan cheese, and melted butter. Sprinkle this over the jalapeno popper and broil for a few minutes until the skins are pork skins are browned.
Step 8: Remove from the oven when done and serve right away. Enjoy!