Low Carb Jalapeno Popper Chicken Skillet 40 mins to make, serves 4-6

Ingredients

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

Serves 4-6

Prep time 20 minutes

Cook time 20 minutes

Total time 40 minutes

Meal type Main Dis

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Note

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!

Directions

Step 1

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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).

source:http://www.therecipewench.com/low-carb-jalapeno-popper-chicken-skillet/

Low Carb Jalapeno Popper Chicken

    Boy, oh boy do I have something special to share with y’all today!  My Sister/BFF/Photographer is doing the low carb thing and she came up with a low carb version of the popular Jalapeno Popper Chicken that you could serve to both low carbers and non-low carbers alike!  (If you really wanted to add a carb-y side as an option, might I suggest this Mexican Cilantro Rice)



Low Carb Smothered Jalapeno Popper Chicken
Ingredients
6 Boneless, Skinless Chicken Breast
salt and pepper to taste

For the Jalapeno Popper Layer
5 slices of bacon, diced
1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
1/4 cup diced onion
1 (8 oz) package cream cheese, softened
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup Kraft grated Parmesan
For the Topping
1 bag of crushed Pork Skins
1/2 cup Kraft grated Parmesan Cheese
4 TBSP butter, melted

Directions
Preheat oven to 425 degrees.  Place chicken breast in a 13×9 casserole dish and bake until juices run clear.  30-40 minutes, depending on the size of the breast.   While chicken is baking, fry bacon pieces until crispy.  Remove bacon and add onions and saute until tender.  Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese.  Mix until well combined.  Remove chicken from oven and reduce to 350 degrees.  Spread jalapeno popper mixture all over each Chicken breast until well covered.
For the Crumb topping: mix together the crushed pork skins, Parmesan cheese and melted butter.  Sprinkle on top of jalapeno popper topped chicken.  Bake until the tops are lightly browned, about 15 minutes.  ENJOY!!!
source:http://www.auntbeesrecipes.com/2014/01/low-carb-jalapeno-popper-chicken.html