Jalapeño Popper Baked Chicken

Dashing Dish

Jalapeño Popper Baked Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb Boneless skinless chicken breasts

  • 4

    slices Center cut bacon, cooked and crumbled (or turkey bacon) *1

  • 1

    (4 oz) can Diced jalapeños, drained/blotted dry *2

  • ½

    cup Plain low fat Greek yogurt (or low fat cream cheese, softened)

  • ½

    cup Shredded cheddar cheese (I used 2% Cabot)

  • cup Grated parmesan cheese

  • ½

    tsp Garlic powder

  • ½

    tsp Onion powder

Directions

Preheat oven to 375 degrees. Spray a large baking pan with cooking spray, (no exact size needed, just big enough to fit four chicken breasts). Set aside. Place chicken breasts in a large ziplock bag, and lightly pound them with a meat mallet or rolling pin, (this tenderizes the chicken breasts and makes them all even thickness, which helps for even cooking and tender chicken! You could also cut them into thinner breasts with a knife.) To make the topping, mix the rest of the ingredients, (everything except for the chicken breast) in a small bowl and stir combine. Place chicken breasts in baking pan and brush yogurt mixture evenly over chicken breasts, covering the tops and the sides evenly. Bake chicken for 25 minutes, (or until chicken is no longer pink in the middle.) Turn oven up to 425 degrees, and bake for 5 minutes or until lightly golden brown. Remove from the oven and enjoy with salad or veggie of choice! Note: *1 cook my bacon in the microwave for about 1-2 minutes, or until crisp. *2 or 1/4 cup jalapeño slices, in a jar. Or for a more mild dish, 1 (4 oz) can chopped green chiles


Nutrition

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