Mexican Chicken with Jalapeno Popper Sauce
A perfect weeknight meal with seasoned chicken topped with the most addictive, cheesy jalapeno popper sauce!
This is one of our new favorite chicken dishes. The jalapeno popper sauce was on point - tasted like you had just cracked a jalapeno popper right over the chicken. I prefer to bake my chicken rather than cook it in a skillet because I rarely screw up baked chicken. If you like to cook yours in a skillet, go for it! It's no big deal.
What you need:
3 chicken breasts
Cumin
Chili powder
Salt
2 cloves garlic, minced
3 jalapenos, seeded and chopped
4 oz. cream cheese, room temperature
1/2 cup chicken broth
3 slices bacon
1 tbsp. diced green onions
3/4 cup shredded cheddar
Directions:
Season each chicken breast with cumin, chili powder, and salt.
Bake chicken in a preheated 400 degree oven for 15 to 20 minutes or until cooked all the way through. Alternatively, you can also cook in a skillet over medium-high heat until cooked through.
Meanwhile, cook bacon until crispy in a skillet. Reserve 1 tbsp. grease in skillet and drain bacon on paper towel-lined plate. Crumble and set aside.
Add jalapenos to skillet with reserved bacon grease. Let cook for a couple of minutes, stirring occasionally to prevent burning.
Add in garlic and cook until fragrant.
Add broth and deglaze pan. If you like a thinner sauce, add a little more broth.
Add cream cheese; let melt completely and then add cheddar cheese. Stir until melted.
Lastly add in crumbled bacon and green onions.
Serve chicken topped with sauce.
Recipe from Mommie Cooks
Originally posted on Fantastical Sharing of Recipes on Dec 22, 2011