Jalapeño Popper Baked Chicken
FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 8 ounces Neuchatel cheese, softened
- 2 stalks green onion, diced (more for garnish)
- 1-2 cloves garlic, minced
- 4-5 large jalapeno peppers, sliced
- 1 cup shredded, sharp cheddar cheese
- 5 slices crispy, cooked turkey bacon
- 20 ounces frozen, cauliflower rice (optional) (approximately 2 bags)
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees. Place chicken breasts in a baking dish. Season with garlic powder, salt and pepper. Place in the oven, uncovered and bake for 20 minutes.
- While the chicken bakes, prepare the Neuchatel cheese mixture. In a small mixing bowl, combine Neuchatel cheese, green onion, and garlic. Mix well and set aside.
- Wash the jalapeño peppers and remove the seeds and for a milder spice. Then slice the peppers into strips ans set aside.
- Remove partially cooked chicken from the oven. Scoop Neuchatel cheese mixture and place over the top of chicken. Lay the peppers over the Neuchatel cheese mixture and top with cheddar cheese. Place back in the oven and cook for an additional 15-20 minutes (or until internal temperature of chicken reaches 165 degrees).
- While chicken finishes cooking, prepare cauliflower rice according to package instructions. Remove cooked chicken from oven and allow to rest for 5 minutes. Crumble cooked, turkey bacon and sprinkle over the top. Serve the jalapeno popper baked chicken over cauliflower rice. Top with green onion as a garnish.
Share this Recipe