• 6 Boneless, Skinless Chicken Breast
  • salt and pepper to taste

For the Jalapeno Popper Layer
  • 5 slices of bacon, diced
  • 1/4 cup jalapeno slices, diced (the kind in the jar that you
    put on nachos)
  • 1/4 cup diced onion
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup Kraft grated Parmesan

  • 2 oz bag of Pork Skins, crushed
  • 1/2 cup Kraft grated Parmesan Cheese
  • 4 TBSP butter, melted


  1. Preheat oven to 425 degrees. 
  2. Place chicken breast in a 13×9 casserole dish and bake until
    juices run clear. 30-40 minutes, depending on the size of the breast.
  3. While chicken is baking, fry bacon pieces until crispy.
    Remove bacon and add onions and saute until tender. 
  4. Remove from heat and add crispy bacon, onions, jalapenos,
    cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined.
  5. Remove chicken from oven and reduce to 350 degrees. 
  6. Spread jalapeno popper mixture all over each Chicken breast
    until well covered. 
  7. Bake for 15 more minutes or until topping is starting to get
    brown and bubbly! 
  8. For the Crumb topping: mix together the crushed pork skins,
    Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped
    chicken and place under broiler for a couple of minutes until pork skins are
    browned. Careful not to burn it!!! Enjoy!

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