This recipe came along just in time for my bumper crop of jalapenos. I found it on On my menu, where I find all kinds of great recipes. I was excited to try this one out and it lived up to all my expectations. Shane told me he wanted me to make it again. The next day I had more sauce and no more chicken but I was craving the sauce. So for breakfast I made myself an open faced scrambled egg sandwich with the sauce on top. It was soo good. I still have some sauce left and I can't wait to have the same breakfast tomorrow.Ingredients:
3 Chicken Breasts
A Sprinkle of Cumin per Breast
A Sprinkle of Chili Powder per Breast
A Sprinkle of Salt per Breast
2 Cloves of Garlic, Minced
3 Jalapenos, Seeded and Chopped
8 Oz. of Cream Cheese
2 Cups of Chicken Broth
3 Slices of Bacon
3/4 Cup of Shredded Cheddar or Colby Jack
1 Tbsp of Fresh Cilantro, chopped + more for garnish
Directions:
Fry bacon until crisp. Remove to paper towel-lined plate.
Sprinkle chicken with seasonings (I mixed 1 tsp of the cumin, chili, and salt together and then sprinkled that on the chicken) while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.
Add chicken broth, deglazing pan. Bring to a boil.
Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.
Serve chicken on a bed of Mexican or Taco rice (I made cilantro lime rice) and topped with sauce. Garnish with additional cilantro if desired.
