Jalapeno Popper Chicken
Tender chicken layered with creamy, flavorful cream cheese, fresh jalapenos, melted cheddar cheese, and topped with crispy bacon.
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Servings: 6
Equipment
- cookie sheet
- aluminum foil
- 13 by 9 pan
- small bowl
Ingredients
- 5 slices bacon
- 8 ounces reduced fat cream cheese room temperature
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 2-2½ pounds chicken tenderloins or breasts
- 6 fresh jalapenos stem removed, deseeded, and sliced in ½ lengthwise
- 1½ cups sharp cheddar cheese shredded
Instructions
- Preheat oven to 375°F.Line a cookie sheet with foil.Place bacon on the lined cookie sheet. Cook until crispy (15-20 minutes). Place on a paper towel-lined plate to remove excess grease. Crumble bacon once cooled.
- Meanwhile, spray the baking dish with nonstick cooking spray. In a small bowl, mix cream cheese, garlic, paprika, salt, and pepper until well combined.
- Place chicken in the baking dish in a single layer.Spread cream cheese evenly over chicken. Place jalapenos on top of the cream cheese, then sprinkle cheese over the top.
- Bake 40-45 minutes or until cooked through with no pink and the internal temperature is 165°F. Top with crumbled bacon the last 10 minutes of cooking. Let cool slightly before serving.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.