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Jalapeno Popper Chicken - Low Carb

This recipe is originally from www.auntbeesrecipes.com. I found it in my search for low-carb/keto meals.

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Servings: 4

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

4 boneless skinless chicken breasts

5 - 7 Slices of bacon, diced

1/4 cup jalepeno slices, diced (from a jar or fresh)

8 (oz) package cream cheese, softened

1/2 cup mayonnaise

1 cup shredded cheddar cheese

1 cup grated parmesan cheese

2 oz bag of pork skins, crushed

4 tbsp butter, melted

Preparation

1Preheat oven to 425 degrees

2Place chicken in a 9x13 dish and bake for about 30-40 minutes (until cooked through and juices run clear)

3Fry bacon until crispy and lay on plate with paper towel to cool. Once cooled, dice.

4Mix bacon, jalapeños, cream cheese, mayonnaise, cheddar cheese, and half cup of the parmesan cheese (the other half is for the topping).

5For the crumb topping, mix the crush pork skins, the other half cup of the parmesan cheese and melted butter.

6Remove chicken when cooked through and reduce the oven heat to 350 degrees.

7Spread the jalepeno/cheese mixture on each chicken breast. Cover well.

8Sprinkle the crumb topping on top of the cheese mixture.

9Place in the oven for another 15 minutes or so until lightly browned.

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