Thursday, March 19, 2015
Baked Chicken with Jalapeno Popper Sauce
I recently saw a friend on Facebook post something about never being able to go on a diet because he loves jalapeno poppers. Well, do I have an answer for that!
Sticking with my low carb diet, I made a dish that incorporates all the flavor of a jalapeno popper without any breading and with lots more protein. I simply deconstructed the popper and poured it over baked chicken.
The chicken was easy. Salt and pepper both sides, brown in olive oil in a hot skillet, and bake for 25 minutes at 375. Done.
The sauce: just as simple.
1 block cream cheese
3/4 c almond milk (a little more if it gets too thick)
2 jalapeno peppers, deseeded and diced
2 tbs ranch dressing
In a pot, combine the almond milk and cream cheese. Heat and stir until cheese is melted. While cheese melts, sautee diced jalapenos in olive oil. Add to cream cheese. Stir in the ranch dressing. Serve over chicken.
This sauce has some serious kick! And it tastes exactly like you're eating a jalapeno popper. Can't beat that!!