Hey my friends!! I am coming straight at you today with a bomb chicken recipe that will make your taste buds tingle! You might have read in my previous post that I have been following the ketogenic diet and I am feeling amazing! Better than I have in a long while! The ketogenic diet basically is a high fat, moderaten protein, low carb way of eating and I love it! I am not a doctor nor a nutritionist and I don’t claim to be an expert on health, but this way of eating has done wonders for me and I am currently into finding new recipes that fit in with my lifestyle. I’m not selling anything, but I am promoting the idea that foods can improve our mindset and enhance our lifestyle. So take that with a grain of salt and just know that many of the recipes I blog about these days will likely have a low carb twist to them. I am still Cajun Mama, just a little lighter (well 40 pounds plus some lighter if anyone is keeping track lol!!) This chicken recipe will make you forget that it is low carb. It is so very tasty. It’s got a hint of spice and is just so cheesy that it will become a new favorite comfort food. Trust me!! I found it on Facebook and here is the original link. It’s from Aunt Bee’s Kitchen. She says it is her most popular post and I totally get why!! Hope y’all make it and enjoy! Let me know if you do! This chicken is proof that change can be good!
Jalapeño Popper chicken
Stuff you need~
6 chicken breasts (I used 3 big breasts and cut them in half then pounded them a little flatter. Worked perfectly!)
Salt and pepper
5 slices of bacon, chopped up
1/4 cup diced onions
8 ounce package cream cheese
1/4 cup sliced jalapenos (the kind in the jar, like what you use for nachos)
1 cup shredded cheddar
1/2 cup mayonnaise (full fat if you are doing keto)
1/2 cup Kraft grated Parmesan (the kind you grew up shaking into your spaghetti or at least I did! My kids call it shaky cheese. Lol!)
4 tablespoons butter, the real stuff please
2 ounces pork rinds, crushed
1/4 Kraft grated Parmesan
What to do with the stuff~
Preheat oven to 350. Place chicken busoms in a baking dish and sprinkle with Himilayan pink salt (my favorite go to nowadays) and cracked black pepper. Bake in oven for 30-40 minutes or until cooked.
Fry the bacon pieces in a big ole skillet until crispy. Drain on a paper towel and set aside. Sauté your onions in the bacon grease until tender. Set aside.
In a bowl, combine cream cheese, onions, bacon, cheddar, jalapeños, and mayo.
When chicken is cooked, spread the cream cheese mixture all over the top of the cooked chicken. Return to oven for 15 minutes or so, just until the cheese is all bubbly and melty perfection.
While the chicken and cream cheese mixture are baking together in harmony, crush your pork skins, melt the butter and stir together. Throw in the grated Parm. When the cream cheese is all melty and bubbly, sprinkle the pork skin/butter/Parm mixture all over the top of the cream cheese. Hold your horses. You can devour it soon!!
Broil on high for about 3-4 minutes or until the pork skin butter Parm layer is browned just right. You will know. And it will be so right.
And there you have a keto lover’s dream!! It will break that mealtime monotony! If you love the fact that Cajun mama is shaking stuff up a bit and posting Keto/Low Carb recipes…Drop me a line In the comments please! Please be nice and if you are not a fan, it is ok to keep that to yourself. Thanks for all of your support during this exciting time!!