American 30 min

Jalapeño Popper Chicken

Name: Jalapeño Popper Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 4 oz cream cheese, softened; ½ cup shredded cheddar cheese; 3 jalapeños — 2 minced, 1 sliced for topping; 4 strips bacon; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper to taste; ¼ cup panko breadcrumbs; 1 tablespoon butter, melted

ketolow-carbhigh-proteinspicygluten-free

Ingredientsfor 2

460

Cal

50g

Protein

Carbs

26g

Fat

14 boneless skinless chicken breasts
24 oz cream cheese, softened
3½ cup shredded cheddar cheese
43 jalapeños — 2 minced, 1 sliced for topping
54 strips bacon
61 teaspoon garlic powder
71 teaspoon onion powder
8Salt and black pepper to taste
9¼ cup panko breadcrumbs
101 tablespoon butter, melted

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Instructions

1
Preheat oven to 375°F. Mix cream cheese, cheddar, and minced jalapeños. Season chicken with garlic powder, onion powder, salt, and pepper. Cut a deep pocket into the side of each breast without cutting through.
2
Stuff each breast with cream cheese mixture. Wrap a strip of bacon around each stuffed breast. Place on a baking sheet.
3
Mix panko with melted butter and a pinch of salt. Sprinkle over the top of each chicken breast. Top with jalapeño slices.
4
Bake at 375°F for 28–32 minutes until the bacon is crispy, the panko topping is golden, and the chicken reaches 165°F internal. Let rest 5 minutes. The cream cheese filling should be molten and oozy when cut — that's the goal.