5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
cilantro sprigs for garnish
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Main Dis
Low Carb Jalapeno Popper Skillet evolved from Aunt Bee's Recipes' similarly named dish.
I've made a few changes to suit our tastes and cooking style. Streamline clean-up by using a cast iron skillet -- cook the bacon, the chicken, saute the jalapenos and then heat the entire assembled dish. I even bring it to the table in the cast iron skillet. Easy!
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Preheat oven to 350ºF.
Cook bacon to crispy, set aside.
Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.
Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.
While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.
Once chicken is done, move to plate and set aside.
Add chopped jalapenos to pan and saute briefly. Turn off heat.
In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.
Add cheddar and parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.
Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and parmesan if desired.
Bake in oven until well heated (about 20 minutes).