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Jalapeno Popper Chicken Breasts

Jalapeno Popper Chicken Breasts

For chicken:
8 boneless skinless chicken breasts, thawed

For the Popper layer:
5-6 slices cottage bacon, diced
¾ cup jarred sliced jalapeno peppers
1 medium onion, diced
1 8oz. pkg. cream cheese, softened
¾ cup mayonnaise
1 ½ cup shredded cheddar cheese
¾ cup grated Parmesan cheese

For the topping:
2-small bags nacho Dorito’s, crushed
¾ cup grated Parmesan cheese
5 tablespoons butter or margarine, melted

Preheat oven to 350-degrees. Coat a 9 x 13-inch baking dish with cooking spray. Place thawed chicken breasts in dish and bake chicken, about 30-35 minutes. While chicken is cooking, in a large skillet over medium-high heat, cook bacon pieces until crispy. Remove bacon to paper towels to drain. Add onions to skillet and sauté until tender. Remove from heat and add bacon pieces, jalapenos, cream cheese, mayonnaise, cheddar cheese and Parmesan cheese. Mix until well combined. Spread jalapeno popper mixture over each chicken breast until well covered. Bake 15 minutes, or until topping is starting to get brown and bubbly.

In a medium bowl, mix together the crushed nacho Dorito’s, ¾ cup Parmesan cheese and melted butter or margarine. Sprinkle over the top of jalapeno popper topped chicken and place under the broiler, set on low, a few minutes until brown. Careful not to burn the topping.

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