One of my favorite keto sides is bacon-wrapped jalapeño peppers stuffed with cream cheese, so it was only natural that I would find a way to sneak this amazing combination into other recipes. The jalepeño seeds can be removed in this recipe, so it is kid-friendly as well.
I love serving this chicken with either mashed cauliflower or roasted. Add a little cheese and bacon on top of the cauliflower too ;) A variation to this recipe is if you want to cook the chicken breasts in a slow cooker with a little salt, pepper, and broth all day and then shred once cooked. Then you can place the cooked shredded chicken in baking dish, add sour cream, cheese and jalapeños and bake until cheese is melted and golden.
Jalapeño Popper Chicken, serves 2
2 bacon slices
2 boneless chicken breasts
4 oz cream cheese, at room temperature
3 jalapeño peppers, seeded and sliced
1/4 cup shredded Mexican blend cheese
Pink salt and pepper
Preheat the oven to 375 degrees
In a large skillet, cook the bacon over medium-high heat for about 8 minutes, flipping once, until crispy. Transfer the bacon to a paper-towel lined plate to drain and cool, then crumble.
Pat the chicken dry with a paper towel and season both sides with salt and pepper.
In a baking dish, arrange the chicken breasts and spread the cream cheese over the top of the chicken. Layer the jalapeño slices on the chicken breasts, and top with the cheese.
Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees and its juices run clear.
Add the crumbled bacon on top and serve.