Jalapeno Popper Chicken Skillet Low Carb


  • 5 Slices bacon, cooked crisp and chopped
  • 1/four Cup mayo
  • 1/2 Teaspoon garlic powder
  • 1 Cup shredded cheddar cheese
  • 1/4 Cup grated parmesan cheese
  • four-6 boneless hen breasts, trimmed of excess fats (If thick, flatten a chunk with mallet)
  • 1-2 Tablespoons olive oil
  • 8 Ounce bundle cream cheese, softened
  • four-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
  • cilantro sprigs for garnish


  1. Preheat oven to 350ºF.
  2. Cook bacon to crispy, set apart.
  3. Season chicken breasts with a bit salt and pepper and cook over medium-high heat both in the same pan you used for the bacon (pour off all however 1 Tablespoon of grease) or use a special skillet and upload approximately a tablespoon of olive oil.
  4. Depending on the size of the breasts, cook dinner each aspect three-4 minutes, or till juices run clear.
  5. While hen is cooking, cast off seeds/ribs from jalapenos. Chop peppers finely.
  6. Once hen is performed, flow to plate and set aside.
  7. Add chopped jalapenos to pan and saute in short. Turn off warmness.
  8. In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.
  9. Add cheddar and parmesan cheeses (I reserve a bit for topping before baking), sauteed jalapenos, crumbled bacon.
  10. Place bird lower back into skillet (or different ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and parmesan if desired.
  11. Bake in oven till nicely heated (approximately 20 mins).