Cornmeal-Crusted Chicken with Jalapeno Popper Sauce
adapted from Krista’s Kitchen, who got it from Mommie Cooks
3 chicken breasts
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 black pepper to taste
2 cloves garlic, minced
3 jalapenos, seeded and chopped
Salt and black pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese
3/4 cup shredded cheddar cheese
8 ounces cream cheese
3/4 cup shredded cheddar cheese
1. Fry bacon until crisp in a high-sided skillet. Remove to paper towel-lined plate.
2.
Meanwhile, combine cornmeal, chili powder, cumin, and salt on a rimmed
plate. Dip each chicken breast in egg, then in cornmeal mixture.
Shallow-fry in vegetable oil in a large skillet until crisp and juices
run clear. Remove from skillet, drain on paper towels, and keep warm.
3.
Add jalapenos to the skillet you used for the bacon, season with salt
and black pepper, and cook until softened. Add garlic and cook and stir
for 30 seconds 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.
4. Serve chicken topped with (lots of) sauce.
