JALAPENO POPPER CHICKEN
Steps:
- Preheat oven to 350 degrees and grease a 9x13 baking dish.
- Layer chicken in a single layer in the baking dish. Season well with salt and pepper.
- In a small bowl, stir together the cream cheese, milk or cream, and garlic powder. If not room temperature enough microwave until able to stir together. Spread mixture evenly over chicken.
- Sprinkle jalapeno peppers, bacon, and cheese on top.
- Cover with foil and bake for 30-35 minutes or until chicken is done. Remove foil for the last 5 minutes of baking to melt cheese.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 349 kcal, Protein 28 g, Fat 26 g
JALAPENO POPPER CHICKEN
This Jalapeno Popper Chicken features juicy, perfectly cooked chicken breasts smothered by a melty trio of cheeses speckled with bits of thick-cut bacon and diced jalapenos. It's a crowd-pleasing chicken dinner that's also gluten-free, low-carb, and even keto-approved!
Provided by Kelly Anthony
Categories Dinner Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and have ready a 9x13" baking dish.
- Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2" thick.
- Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
- Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
- Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
- Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
- Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
- Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!
Nutrition Facts : Calories 601 kcal, Carbohydrate 3 g, Protein 63 g, Fat 36 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 243 mg, Sodium 1446 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
JALAPENO POPPER CHICKEN CASSEROLE
This Jalapeno Popper Chicken Casserole is super comforting. It's rich and cheesy, and it has just a bit of heat from the jalapenos. It's a perfect way to use up leftover chicken or turkey, too. -Kerry Whitaker, Carthage, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.
Nutrition Facts : Calories 701 calories, Fat 53g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1648mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
CHICKEN TIKKA
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
- Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
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