Jalapeno Popper Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • 1 large, sweet onion, chopped
  • 3-4 cloves of garlic, pressed or minced
  • 2-3 medium jalapeños, ribs and seeds removed according to your heat preference, diced
  • 4 oz. reduced fat cream cheese
  • 6 oz. (one small container) 0% greek yogurt
  • 1 cup four cheese mexican blend shredded cheese
  • ¼ cup chopped cilantro for garnish
FOR THE TOPPING
  • ½ cup panko bread crumbs
  • ½ cup grated parmesan cheese
  • 2 tbsp. extra virgin olive oil
Instructions
  1. Place thawed chicken breast into a large pot and fill with water so that the chicken is covered. Place a lid on top and cook on high until the water boils (we are poaching the chicken).
  2. Remove the lid and reduce the heat to about medium or until you have a rapid boil but not boiling over. Continue to poach the chicken for 15-20 minutes or until the chicken is cooked through (no pink).
  3. Drain and set chicken aside to cool slightly.
  4. Once chicken is cooled enough to touch, chop into bite size pieces and set aside but keep warm.
  5. Pre-heat oven to 350 degrees.
  6. Place a large skillet over medium-high heat. Add olive oil to the skillet.
  7. Once the oil is hot, add onion, garlic and jalapeno and saute until the onion is translucent and the jalapeno begins to soften, approximately 4-5 minutes.
  8. While the veggies are cooking, in a small mixing bowl add all ingredients for the topping and stir to combine. Set aside.
  9. Once the veggies are softened, add the cream cheese, greek yogurt and shredded cheese. Stir continuously until the cheese have melted and combines, just a couple of minutes.
  10. Add the cooked, chopped chicken to the pan and stir to combine. Turn off the heat.
  11. Spray a 9 x 13 inch pan with non-stick cooking spray. Add the chicken mixture to the pan.
  12. Top with an even layer of all of the bread crumb mixture.
  13. Bake for 15 minutes or until it's nice and bubbly!
  14. Turn on the broiler to brown the topping, if it hasn't done so already, and broil for just a minute or so to brown the topping. BE CAREFUL! It will burn quickly!!
  15. Garnish with chopped cilantro and serve over brown rice or quinoa.
Recipe by Becky's Best Bites at https://beckysbestbites.com/jalapeno-popper-chicken/