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Jalapeno and Bacon Chicken Breasts Recipe

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This recipe for Jalapeno and Bacon Chicken Breasts is from FULLERS FLY IN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breast halves, skinned
1 Tbsp chili powder
salt
1/2 c. reduced sodium chicken broth
2 Tbsp lemon juice
1/3 c. bottled pickled jalapeno pepper slices, drained
1 Tbsp cornstarch
1 Tbsp cold water
1 8 oz. package reduced fat cream cheese softened and cut into cubes
2 slices bacon or turkey, crisp cooked, drained and crumbled (optional)
Directions:
Directions:
Sprinkle chicken with chili powder and a little salt. Arrange chicken bone side down in a 4 1/2 to 6 quart slow cooker. Pour chicken broth and lemon juice around chicken in cooker. Top with jalapeno pepper slices. Cover and cook on low heat setting for 5-6 hours or on high heat setting for 2 1/2 - 3 hours. Transfer chicken and jalapeno peppers to a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm. If using low heat setting, turn to high heat setting. For sauce, in a small bowl combine cornstarch and water; stir into liquid in cooker. Add cream cheese whisking until combined. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle chicken with bacon. Serve sauce with chicken.

 

 

 

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