I came across a recipe for Jalapeno Popper Stuffed Chicken Breasts and thought it sounded like a great recipe. But I was lazy and didn't want to have to deal with stuffing the breast. Nor did I want to deal with pounding the breasts thin to make the same recipe only in a roll up. I also didn't like the sound of using taco mix which quite a few of the recipes I searched for on the internet required. When I came across this recipe on Epicurious that not only seemed pretty simple but added bacon, I knew I'd found the Jalapeno Popper Chicken recipe I was looking for.
Not a lot to be said about this recipe other than Oh Em Gee it was good. Really good. Mr. L wanted seconds and thirds. I had to keep myself from eating the topping off the remaining chicken before putting the leftovers away. And other than cooking the bacon mixture it goes together pretty quick. This will be a recipe I make often.
The topping is obviously what makes this dish so tasty and I keep thinking of ways to use the topping in other recipes. Maybe on a baked potato? Or on top of some sort of hash brown casserole? Yeah, the topping is that good!
JALAPENO POPPER CHICKEN RECIPE
6 skinless, boneless chicken breasts
For the Jalapeno Popper Topping:
3 slices bacon, diced
2 jalapenos, de-veined, de-seeded and diced
1/4 cup diced onion
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
For The Topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan Cheese
4 Tablespoons butter, melted
Preheat oven to 425 degrees 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 350 degree 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.
Makes 6 - 8 servings.
Note: I added more bacon (no surprise there right?). I used mayonnaise. The crushed butter crackers were Ritz Crackers. I used preshredded parmesan cheese from my local supermarket deli counter.
Note: I tasted my jalapenos and they weren't that hot so I left a few seeds in the mixture as I don't mind a bit of heat.
Note: I tend to get organic chicken breasts which seem to be much bigger than normal chicken breasts. Depending on the size of your breasts (stop laughing) you may or may not have leftover jalapeno topping. The amount I had fit fine on my larger breasts (again, stop laughing!) otherwise spread mixture on your breasts (I'm warning you) and save any extra to top baked potatoes.