Jalapeño Popper Chicken
Herbed Zucchini Spears
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 8 slices bacon, chopped
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp garlic powder
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 (8-oz) block cream cheese, softened
- 2 jalapeño peppers, seeded and minced
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat broiler. Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Drain.
- Meanwhile, sprinkle chicken with garlic powder and pepper. Cook in hot oil, in batches, if necessary, in a large cast-iron or ovenproof skillet over medium-high heat 5 to 6 minutes or until browned and done.
- Combine cream cheese and jalapeños; spread over chicken, and sprinkle with Cheddar. Transfer skillet to oven; broil 2 to 3 minutes or until cheese melts. Sprinkle with bacon.
Side Dish Ingredients
- 3 zucchini, cut into spears
- 3 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Toss together zucchini, oil, seasoning, and salt on a rimmed baking sheet; spread in a single layer.
- Bake 13 to 15 minutes or until lightly browned and tender.
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