6 skinless boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
1/4 cup diced onion
1 (8oz) package cream cheese, softened
1/2 cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
1/2 shredded Parmesan cheese
For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese,
4 tablespoons butter, melted
Preheat oven to 425 degrees. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well combined.
Remove chicken from oven and reduce oven heat to 350 degrees. Spread jalapeno popper topping on top of chicken until well covered.
Fro the topping, mix together crushed crackers, cheese, and melt butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Makes 6-8 minutes.