Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce

By Jac_M

Ingredients

• 4 boneless, skinless chicken breast halves
• vegetable oil
• 1 egg, beaten
• 1 cup cornmeal
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 3 pieces bacon chopped
• 3 jalapenos, seeded and chopped
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 cups chicken broth
• 8 oz light cream cheese, softened
• 3/4 cup shredded cheddar cheese

Details

Servings 1
Adapted from realhousemoms.com

Preparation

Step 1

Instructions

In a skillet, fry bacon until crisp, drain on paper towels, and chop the bacon

Set that skillet aside and save the bacon grease for making the sauce

In a bowl, combine cornmeal, chili powder, cumin, and salt

In another bowl, beat an egg

Dip each chicken breast in the beaten egg, then coat with the cornmeal mixture

Add vegetable oil to a large skillet and fry the chicken breasts until crispy and the juices run clear

In the skillet with the bacon grease, add the jalapenos and salt and pepper to taste, and cook until softened

Add garlic and cook and stir for about 30 seconds or until fragrant

Stir in chicken broth and deglaze the pan and bring to a boil

Add the cream cheese and cook and stir until melted and smooth

Stir in cheddar cheese and chopped bacon and stir until the cheese melts

Top the chicken with the sauce

Serve and enjoy