Photo & Recipe Courtesy of Easy Family Recipes, found on Pinterest.
I have made this recipe many times because I love the taste of the fresh jalapeno peppers, whether I chop them or cut them into strips like in the photo. Be sure and remove the seeds!
I cut the chicken breasts in half lengthwise because I prefer thin cutlets. It also makes it go a long way. I only use 1 bonesless chicken breast cut in half for 2 servings.
Jalapeno Popper Chicken
- 2 lbs boneless skinless, chicken breast (about 3-4 chicken breasts)
- 1/2 tsp garlic powder
- 8 oz cream cheese softened
- 1/2 pound jalapeño peppers about 5-6 peppers
- 4 oz sharp cheddar cheese grated
- 1/2 cup crumbled crispy bacon
Preheat the oven to 375˚F
Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.