Everyone's favorite bar snack becomes a rich, satisfying meal with the recipe below. Chicken breasts are covered with an ooey, gooey blend of cheeses and roasted jalapeno poppers for spice. Crushed almonds add a bit of crunch but no added carbs, making this casserole a keto dieter's dream.
The heat of jalapenos, as with all chiles, resides mainly in the seeds and white membranes. Remove these carefully before roasting to obtain a dish with a slight kick that won't overwhelm your palate. Just be careful to wash your hands well after handling, as jalapeno juices can burn sensitive skin.
Advertisement
Cooktop Cove
Low-Carb Jalapeño Popper Chicken
6
15 minutes
45 minutes
1 hour
6 jalapenos, halved, membranes and seeds removed
1 small onion, thinly sliced
1 tablespoon lard, melted, divided
6 boneless, skinless chicken breasts
1/2 teaspoon salt
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup shredded cheddar cheese
3/4 cup grated Parmesan cheese
1/4 cup ground almonds
1 tablespoon butter, melted
Preheat the oven to 450 F. Toss the jalapeno halves and onion with half of the lard, and roast for 15 minutes, until browned.
Remove the vegetables from the oven and set aside to cool. Reduce the oven temperature to 350 F.
Use a pastry brush to brush the chicken breasts with the other half of the lard. Arrange in a casserole dish.
In a mixing bowl, combine the cream cheese, mayonnaise, cheddar and half of the Parmesan cheese. Crush the roasted jalapenos with a fork to make a chunky paste, and fold into the cheese mixture.
Smother the chicken breasts with the cheese mixture.
In a small bowl, combine the remaining Parmesan, ground almonds and melted butter. Sprinkle over the top of the chicken.
Bake for 20-25 minutes, until the chicken is completely cooked through.
