9/25/15

Jalapeno Chicken Breasts

If you follow me on Twitter, then you already know that about an hour ago I posted I was not in the mood to cook or bake today so I was going to pull out the slow cooker and throw something in - a 'no work for me' dinner.

I pulled some chicken out of the deep freeze, set it on the counter and then had to decide what I was going to do with it.

After a bit of decision making, I decided on Jalapeno Chicken Breasts.

This recipe comes from Midwest Living and doesn't take a lot of crazy ingredients!  It needs at least 3 hours to cook though (3 on high and up to 6 on low) and more if your chicken is still frozen so if it's early enough in the day when you are reading this - go pop it in!  If it's not?  Well, take it out of the freezer, put the poultry in the refrigerator and plan this one for tomorrow instead.






Jalapeno Chicken Breasts

Makes: 6 servings
Bake 15 mins
Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)

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Ingredients

6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)


Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

Nutrition Facts

(Jalapeno Chicken Breasts)
Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2

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