I was looking for something different to make for dinner tonight and came across this recipe for cornmeal crusted chicken topped with a spicy cheese sauce. Yes, please!. This is probably the least healthful dish that I’ve ever made so if that is what you’re looking for, look elsewhere.

I’ve never breaded my chicken with cornmeal but it is delicious! It gives it a slightly heartier texture that we loved. The sauce is deliciously cheesy with a kick from the jalapeno peppers, but it’s not overwhelming. It’s very rich but definitely a tasty treat.

If you like jalapeno poppers, I’m sure you’ll love this recipe. We won’t be repeating this often because of its richness but it will be made again. It’s dangerously good, as I displayed by falling down the stairs trying to get a picture! I’m so graceful…and unhurt.

Cornbread Crusted Chicken with Jalapeno Popper Sauce

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Ingredients

  • 4 boneless, skinless chicken breast halves (I used chicken tenders)
  • 1 egg, beaten
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 1/4 teaspoon salt
  • 3 slices of bacon, chopped
  • 3 jalapenos, seeded and chopped (I used jarred slices)
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 8 ounces cream cheese, softened
  • 3/4 cup shredded cheddar cheese

In a medium skillet, fry bacon until crisp; drain on paper towels and set aside.

Combine cornmeal, flour, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Pan fry in a small amount of vegetable oil in a medium skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

Add jalapenos to the same skillet that was used to cook the bacon and heat over medium. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth and bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and bacon, stirring until the cheese is melted.

Top chicken with sauce and serve.

Source: Adapted from Let’s Dish

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