BACON WRAPPED JALAPEÑO POPPER CHICKEN – KETO AND LOW CARB
Ingredients
- 4 chicken breasts, sliced in half
- 4 jalepeno peppers
- 3 ounces cream cheese, softened
- 1/3 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 8-12 slices of uncured bacon
- salt and pepper to taste
Preparation
- Preheat oven to 400F.
- Slice each jalepeno pepper in half length wise, remove the rib and seeds.
- In a bowl, combine the cream cheese and shredded cheddar.
- Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
- Spread the mixture into each half of the jalapeño peppers.
- Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
- Take 3-4 slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
- Place them in a baking casserole dish, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165F. Increase the temperature to 450F and bake another 5 minutes or until the bacon has browned.
- Allow to cool slightly before cutting into and serving.
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