Jalapeno Popper Chicken- Gluten Free

This has turned out to be one of our family favorites.  After all, we are from the great state of TEXAS and like our food with a kick! But you yankees can make it with less jalapenos if you can't take the heat. But no matter how many jalapenos you add, it is a wonderful dish. I suggest when the oven is preheated, you go ahead and call your cardiologist for an appointment. It is a 'clogger'.

 

Here is what you will need:  3 chicken breasts cut into strips, 5 strips bacon cooked and drained, 3 green onions with tops, 3-4 jalapenos seeded if you don't want the fire! In addition, you need 4oz of cream cheese at room temperature, 1/4 cup mayo, 1/2 cup shredded cheddar, 1/4 cup parmesan, 2-4 tablespoons of butter, salt and pepper to taste and 1-1/2 cup crushed gluten free pretzels.  (Some recipes call for pork skins over pretzels but that makes me want to gag thinking about it.)

 

Here's a little tip:  I know you want to cook one breast for every person eating and you are welcome to do so; however, this recipe is quite filling.  Some people like to use the filling to stuff their breasts (and their guts) but 3 breasts cut up will feed 4-5 people depending on how much they eat! 

 

Preheat your oven to 325, and spray your baking dish. Then take your thawed chicken breasts, rinse, and cut into strips.  If you have a thick piece you may want to cut in into so all the pieces cook evenly.  You are going to bake the chicken until just pink in the middle, about 20 minutes.  Because after topping it you will cook for an additional time.



(I cook my bacon in the oven and not in a pan) That is why I use butter in this recipe.  But if you want to make it in the pan, you can use the bacon grease instead of the butter. Only 2 tablespoons though.  The other 2 will be used on top later.  Crumble bacon, add onion and jalapenos to skillet with salt and pepper. Cook on a medium heat until your onions are transparent and butter is melted.

 

When onions are transparent, add your cream cheese and melt to cover.  Then add mayo, cheddar and parmesan to the skillet.  On a medium-low heat cook until cheeses are mostly melted but well combined. 

 

 Take your chicken out of the oven, drain the pan of any liquids.  Make certain the chicken is mostly cooked; a little pink won't matter.  Cover with the cheese/bacon/heavenly mixture.  Melt 2 Tablespoons of butter and combine with gluten free pretzels and place on top of chicken.  Return to oven and cook for an additional 10-20 minutes or until the cheeses are bubbly and pretzels are browning.

 

I served with black beans (added a little sour cream and hot sauce), a nice salad and chips.

 

AGAIN...the food savages ate everything before I plated it.  But trust me, it was amazing and delightful, and yummy, and tasty!  NO SARCASM here...