Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce
Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce is an easy to make dinner that's packed with flavor and is sure to become your new favorite meal!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 6 pieces bacon you can less, but we love bacon, chopped
- 1 cup cornmeal
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1 egg beaten
- 4 boneless skinless chicken breast halves
- Vegetable oil for frying
- 3 jalapenos seeded and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cloves garlic minced
- 2 cups chicken broth
- 8 ounces cream cheese softened
- 3/4 cup shredded cheddar cheese
In a skillet, fry the bacon over medium heat until crisp. Remove to a paper towel-lined plate to drain, and then chop the bacon once cool enough to touch.
Set the skillet aside and save the bacon grease for making the sauce.
In a bowl, combine cornmeal, chili powder, cumin, and salt.
In another bowl, beat the egg.
Dip each chicken breast in the beaten egg, then coat with the cornmeal mixture.
Add vegetable oil to a large skillet over medium-high heat. Fry the chicken breasts until crispy and the juices run clear. Remove to a paper towel-lined plate.
To the skillet with the bacon grease, add the jalapenos, salt, and pepper. Cook until softened
Add garlic and cook and stir for about 30 seconds until fragrant.
Stir in the chicken broth to deglaze the pan and then bring to a boil.
Add the cream cheese and cook and stir until melted and smooth.
Add cheddar cheese and chopped bacon to the sauce. Stir until the cheese melts
Top the chicken with the sauce. Serve and enjoy.
Calories: 855kcal | Carbohydrates: 34g | Protein: 66g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 291mg | Sodium: 1683mg | Potassium: 1263mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1315IU | Vitamin C: 23.8mg | Calcium: 236mg | Iron: 3.1mg