Jalapeño Popper Chicken (THM S)
This quick and easy main dish packs in all the flavor of bacon-wrapped jalapeño poppers without a ton of the work. I've even included in a more kid-friendly option, so the whole family can enjoy it.
Jalapeño poppers are one of my favorite things. I mean, cheese, spicy peppers, and bacon?! How can you go wrong?
I roasted my jalapeños under the broiler for a few minutes to soften them. Turn on your broiler to "normal," halve the peppers lengthwise and spritz with coconut oil spray. Roast on both sides for about 5-7 minutes or until the skin begins to blister.
Place the peppers into a heat-safe bowl and cover with plastic wrap then cool. This helps steam the pepper and release the skin from the flesh of the pepper. When they're cool enough to handle, peel the skin away and roughly chop.
If you prefer them raw, just finely mince them instead of chopping so that there aren't any huge pieces of raw pepper.
Next, grill 2lbs of thinly cut chicken breasts. My shortcut is to use the scallopini cut breasts from the store, but you can also slice them thinner yourself. Season simply with salt and pepper, and throw them onto the grill.
Mix the jalapeño with softened cream cheese, salt and pepper, then top each breast with a few tablespoons of the cream cheese mixture and top with shredded sharp cheddar. [For the kiddos, I did not add jalapeño to their cream cheese. My daughter enjoys spicy food, but my son not so much.]
Bake the chicken for about 10 minutes at 350, or until the cheeses are melted and bubbling.
Top with chopped cooked bacon, and enjoy!
My kiddos are bacon lovers, and they devoured this main dish. The best part for me was how easy it was to make. I prepped the bacon and roasted peppers ahead of time, then the rest (with sides) came together in about 15 minutes. Perfect for those busy weeknights!