The crumb topping of this Low-Carb Jalapeno Popper Chicken is my favorite! Pork skins toasted after broiling; nothing can beat that! This recipe is surely a must-try, I’m telling you! You are so in for a treat!
Ingredients:
salt and pepper to taste
6 Boneless, Skinless Chicken Breast
For the Jalapeno Popper Layer
¼ c diced onion
1 (8 ounces) package of cream cheese, softened
1 c shredded cheddar cheese
¼ c jalapeno slices, diced (the kind in the jar that you put on nachos)
½ c mayonnaise
½ c Kraft grated Parmesan
5 slices of bacon, diced
For the Topping
4 tablespoons butter, melted
½ c Kraft grated Parmesan Cheese
2-ounce bag of Pork Skins, crushed
Directions:
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Add the chicken breasts into a 13×9-inch casserole dish and arrange them in a single layer. Season with salt and pepper.
Place the chicken inside the preheated oven and bake for about 30 to 40 minutes or until done.
Meanwhile, place a skillet on the stove and turn the heat to medium.
Add the bacon into the hot skillet, then cook for a few minutes until crispy. Transfer onto a clean plate.
In the same skillet, add onions and sauté for a few minutes until translucent.
Remove the skillet from the heat, the put the bacon back together with cream cheese, Parmesan cheese, cheddar cheese, jalapenos, and mayonnaise, Stir until well blended.
Remove the chicken from the oven, then top each with the jalapeno mixture and spread it evenly.
Bake for another 15 minutes at 350 degrees F.
To Make the Crumb Topping:
In a mixing bowl, add melted butter, pork skins, and Parmesan cheese. Stir until well blended.
Sprinkle the mixture over the chicken.
Broil for 2 minutes or until the top turns golden brown.
Serve and enjoy!