Jalapeno Popper Chicken
This dish packs yummy bacon and cheese flavors (with a slight jalapeno kick) into a healthy, low-carb chicken breast. Just wait until you slice into it to see that cheesy surprise!
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Cooking tools:
- Meat tenderizer
- Zip-top bag
- Airtight container
- Refrigerator
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Whisk
- Toothpick
- Plate
Ingredients
- 6 (1008g) small boneless skinless chicken breasts
- 1, 10-ounce (283g) can “El Paso” mild green enchilada sauce
- ⅔ package/ 5 ¼-ounce (149g) “Philadelphia” ⅓ less fat cream cheese
- 1 cup (112g) “Kraft” shredded reduced fat cheddar cheese
- ¼ cup (28g) “Oscar Mayer” bacon bits
- 3 jalapeno (78g) peppers (seeded and minced)
- 1 large egg
- 1 cup (112g) plain breadcrumbs
- 1 ½ teaspoon salt (divided)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
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