Filed Under Main Dishes
4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese
In a medium skillet, fry bacon until crisp; drain on paper towels. Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.
Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted. Top chicken with sauce and serve.
The jalapeno popper sauce is definitely the star of this show! I love breaded chicken, but I think this sauce would be fabulous over plain old grilled chicken. I'm even considering just making the sauce and calling it soup! You can always cut back on the jalapenos if you're worried about heat, although if they're seeded, I don't think three is too many. And it never hurts to throw in a few more slices of bacon!
Who Dished It Up First
Adapted from Cassie Craves.
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