Jalapeno Popper Chicken

Jalapeno Popper Chicken combines all the beloved flavors of jalapeno poppers in a creamy, cheese but healthy chicken dish that will be hit with the whole family! Pinky swear 😉 In honor of National Eating Healthy Day, I’m excited to share with you how I made over this comfort food dish into a healthier version that retains all those great jalapeno popper flavors!

Can y’all tell that I have had a somewhat “obsession” with jalapeno here lately? From my Spicy 5-Layer Oven Ready Lasagna to Roasted Shrimp Enchiladas with Jalapeño Cream Sauce and now to Jalapeno Popper Chicken. WOW!! Sorry y’all but you do know that I love all things spicy and I have this little jalapeno plant in my container garden on the deck that is just producing the most jalapenos!! I mean it is fall and we have had a couple of pretty cool nights (for us here in South Georgia) and that bad boy is still producing jalapenos. I just gotta use those cute little devils (he he…pun definitely intended)!!

My Jalapeno Popper Chicken was adapted from this recipe by Add A Pinch. I loved all idea of combining all the wonderful flavors of jalapeno poppers or jalapeno popper dip in a chicken dish. But of course, in true Becky’s Best Bites fashion, I needed to make it healthier without sacrificing the most important part, THE TASTE!!

As I was figuring out how to “healthify” (okay…not sure if that is a real word but by the red-dashed underline that popped up, it’s not…but go with me), the easiest thing that I could do is to eliminate the bacon. Ok I have a confession to make, I don’t like bacon! I know, I am strange and some of you are yelling, “NOOOOO, You’re un-American!!!” But it is true…sorry 🙁 And it’s not just because I know that it isn’t good for you or healthy, I just really don’t like it…the smell, taste, nothing! Can we still be friends?

These are the simple ingredients that you will need for Jalapeno Popper Chicken. A quick 30-40 minutes and you’ve got this creamy, cheese and a little spicy comfort food dish. Surprisingly, it I can still call it healthy. While it isn’t my healthiest dish, it is healthier than the original 😉 😉

Here is the recipe for Jalapeno Popper Chicken:

Jalapeno Popper Chicken

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Becky's Best Bites

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.

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