Low Carb Jalapeño Popper Chicken.
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Ingredients Low Carb Jalapeño Popper Chicken:
- Prepare 4 for boneless skinless chicken breast flattened slightly (for even cooking).
- Prepare 1 piece - parchment paper large enough to cover all 4 chicken breast.
- Prepare for Popper Layer.
- Need 4 oz of softened cream cheese.
- You need 2 1/2 tbsp - real mayonnaise.
- Need 8 for slices pickled jalapeño chopped (from the jar).
- Require 1/2 cup - shredded cheddar cheese.
- You need 2 tbsp for cooked crumbled bacon (I use real bacon crumbles in a bag).
- Prepare 3 tbsp chopped green onion (I use only the green end).
- Provide 1/4 cup for grated parmesan cheese.
- Prepare 1/4 tsp garlic powder.
- Provide for Topping.
- Give 4 tbsp of melted butter.
- Provide 1/2 cup of grated parmesan cheese.
- Prepare 20 for pieces of spicy pork rinds crushed.
Low Carb Jalapeño Popper Chicken making:
- Heat oven to 400°.
- Grease baking dish.
- Salt and pepper chicken..
- (This step is important to keep breast nice and juicy) Cover chicken completely with parchment paper. Tuck the edges into the pan and press down around chicken so it's snug around chicken. (Pic is of only 1 chicken breast).
- Bake at 400° for 30 min or until juices run clear..
- While your chicken is cooking mix all "Popper Layer" ingredients in a small bowl..
- Mix "Topping" ingredients in another small bowl..
- When your chicken is done remove parchment paper..
- Now spread you "Popper Layer" on chicken. Then top with the "Topping" mixture..
- Return dish back to oven and bake for 5-10 minutes until topping is slightly brown..
- Let rest for 5 min. Serve and enjoy!.
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