Low Carb Jalapeno Popper Chicken

Diets

Gluten free

Ingredients

Meat
- 5 slices Bacon
- 6 Chicken breast, boneless skinless
- 1 2 oz bag Pork, Skins

Produce
- 1/4 cup Jalapeno, slices
- 1/4 cup Onion

Condiments
- 1/2 cup Mayonnaise

Baking & Spices
- 1 Salt and pepper

Dairy
- 4 tbsp Butter
- 1 cup Cheddar cheese
- 1 (8 oz package Cream cheese
- 1 cup Parmesan, grated

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

6 Boneless, Skinless Chicken Breast
salt and pepper to taste
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
2 oz bag of Pork Skins, crushed
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!!!