Smothered Jalapeno Popper Chicken

Remember back in the day when you used to go to dinner with your parents and for an appetizer they would order those deep fried jalapeno poppers with the spicy ranch dipping sauce on the side?  I know it's not just me friends!  Those things are amazing!  I also find they are not on many restaurant menus now days (probably for the best!)  Well, let me introduce you to smothered jalapeno popper chicken!  This chicken is baked then a cream cheese and jalapeno mixture is spread on top and a crunchy topping of PORK SKINS is added on top of that!  I had no idea pork skins would make such a great topping for chicken but it surely does!  Now, this is not low cal (and I did slim up the original recipe) but it IS low carb so eat up!  And make a low cal side to go with it.  

Smothered Jalapeno Popper Chicken (adapted from auntbeesrecipes.com)

4 (6 oz.) boneless, skinless chicken breasts
Salt and pepper
4 slices bacon, diced
1 small onion, diced
1 jalapeno, minced
4 oz. whipped cream cheese
1/2 c. shredded cheddar cheese
1 oz. pork skins
1/4 c. Parmesan cheese
1 T. unsalted butter, melted

Preheat the oven to 375.  Spray a 9X13 baking dish with cooking spray and place the chicken in the dish.  Sprinkle the chicken with salt and pepper.  Bake the chicken for 35 minutes.  While the chicken is baking cook the bacon in a small skillet until crispy.  Remove to a paper towel lined plate using a slotted spoon.  Add the diced onion to the bacon fat in the same skillet and cook, stirring occasionally, for 5 minutes or until softened.  In a medium bowl combine the bacon, onions, jalapeno, cream cheese and cheddar cheese and stir until combined and smooth.

In a food processor place the pork skins and Parmesan cheese and pulse until the mixture is a breadcrumb like consistency.  Add the butter and continue pulsing until the mixture is combined.

Remove the chicken from the oven and spread the cream cheese mixture evenly over each piece of chicken.  Place the pork skin mixture evenly on top of each chicken breast and return to the oven for 15 minutes until the cheese has started to melt and the pork skins are lightly browned.  


4 servings (442 calories each serving) according to my calculator on loseit.com