Mexican Chicken with Jalapeno Popper Sauce
Recipe from Mommie Cooks
What you need:
- 3 chicken breasts
- Cumin
- Chili powder
- Salt
- 2 cloves garlic, minced
- 3 jalapenos, seeded and chopped
- 4 oz. cream cheese
- 1/2 cup chicken broth
- 3 slices bacon
- 1 tbsp. diced green onions
- 3/4 cup shredded cheddar
Directions:
- Cook bacon until crisped. Reserve 1 tbsp. grease and drain bacon on paper towel-lined plate. Crumble bacon once it's cooled.
- Sprinkle cumin, chili powder, and salt on each chicken breast.
- Bake chicken in oven at around 400 degrees for 15 to 20 minutes or until cooked all the way through. I like to flip mine over once through baking.
- Meanwhile, add jalapenos to pan with reserved bacon grease. Let cook for a couple of minutes.
- Add in garlic and cook until fragrant.
- Add broth and deglaze pan. If you like a thinner sauce, add a little more broth.
- Add cream cheese; let melt completely and then add cheddar cheese.
- Lastly add in crumbled bacon and green onions.
- Serve cheese sauce over chicken breasts.