Jalapeno Popper Chicken


  • 6 skinless, boneless chicken breast

For the jalapeno popper topping:

  • 4 slices bacon, diced
  • 3 jalapenos, deveined, deseeded and diced
  • 1 small onion, diced
  • 1 (8-oz.) package reduced-fat cream cheese, softened
  • 1/2 cup light mayonnaise or plain Greek yogurt
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

For the topping:

  • 1/2 cup crushed butter crackers (1/2 sleeve)
  • 1/2 cup Parmesan cheese, grated
  • 4 tbsp. butter, melted

Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.

While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.

Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.

For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes. Serve warm.

by The Savvy Kitchen