*Adapted from Let's Dish blog
Serves 4
If you're looking for a quick and easy weeknight meal… this doesn't exactly fit the bill. But it was delicious enough to make the time and prep worth it in a pinch. Frying the bacon and removing the pesky seeds in the jalapeños were the most time-consuming parts of this recipe, but the sauce is BOSS so it's completely worth it.
Ingredients
4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese
Directions
In a medium skillet, fry bacon until crisp; drain on paper towels. Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm. (Note: The outside was getting a little too crispy in the pan, but the chicken was still pink in the middle, so I threw the breasts - in the oven-safe pan - in the oven at 350 until they were completely done. Still juicy as ever!)
Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted. Top chicken with sauce and serve.
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