It’s a wonderfully sautéed chicken breast, slathered with a jalapeño cream cheese sauce and covered with some bread crumbs popped under the broiler to melt into succulent goodness.
This is easy to make and delicious and you can control the heat easily to adapt to your families desires.
- 1 skinless, boneless chicken breast, cut into 4 pieces and pounded as necessary to make them even
- For the jalapeno popper topping:
- 2 slices bacon, diced
- 2 jalapeños, deveined, deseeded and diced
- ¼ cup diced onion
- 1 /2 (8-ounce) package cream cheese, softened
- 1/3 cup mayonnaise or Greek yogurt
- 2/3 cup shredded cheddar cheese
- 1/3 cup shredded Parmesan cheese
- For the topping:
- ½ cup crushed crackers or bread crumbs of any kind you like. Panko is fine.
- ½ cup Parmesan cheese
- 2 tablespoons butter, melted
- Add 1 tbsp of EVOO to a saute pan and heat until shimmering. Meanwhile, salt and pepper the breast pieces on both sides. Place into the saute pan, browning on one side and then turning over. Reduce heat a bit to a medium and continue sauteing until meat is done.
- When chicken is done, remove to a separate plate.
- Add the bacon, jalapeños and onion to the pan and cook until bacon is crisp and the onion is soft.
- In a bowl, place the cream cheese and the mayo or yogurt. Add the bacon/onion mixture and stir until well combined. Add the cheeses and mix again.
- Place the chicken in a oven-proof casserole and then paint them with the cream cheese mixture, being very generous, a good 1/4 inch of cheese mixture is fine.
- Dust with the additional Parmesan, then the crumbs and drizzle with the butter.
- Place under a broiler until the crumbs are browned.
NOTES: You could use some other cheese such Monterey Jack.
SOURCE: Adapted from Add a Pinch.
- Things I Eat: Jalapeno Popper Grilled Cheese (geekmomster.com)