You know those days when you have just pulled chicken breasts from the fridge and now you’re standing there wondering “what would go good with chicken tonight?” or “baked chicken again? HELP!” There are so many recipes for chicken out there that it can make your head spin. This crusted chicken recipe pairs moist chicken with a creamy & zesty sauce.
Well, help is here! I recently had this dilemma and after looking in the fridge so long that my ears started getting cold, I pulled out some leftovers and got to work. This recipe is adapted from Elly Says Opa’s recipe but instead of using my popper ingredients as a stuffing, I changed it a bit and made it a sauce to put on top of my chicken. Then my husband said “Let’s add bacon” and it went into the sauce as well.
Crusted Chicken Ingredients
5 strips of bacon
1 cup corn meal
1 egg, beaten
2 boneless, skinless chicken breasts, cut lengthwise
1 1/2 fresh jalapeno pepper, seeds removed and diced
1 cup chicken broth
2 cloves of garlic, diced
1/4 cup chive & onion flavored cream cheese, softened
1/2 cup plain cream cheese, softened
1/4 cup shredded cheddar cheese
Heat another large deep skillet with olive oil.
Put the egg and corn meal in two different coating trays. Dip the chicken pieces in the egg, then into the corn meal. Place the chicken in the skillet and cook over medium heat, turning occasionally, until crust is crispy and chicken is no longer pink on the inside. The best way is to use a food thermometer to ensure it is cooked all the way through.
Now, I cheated and used canned corn as a side dish. It was a “Fiesta Blend” that we found at Big Lots and I think the black beans and peppers added some zest to an otherwise boring side dish.
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This delicious recipe was featured at Sew-Licious Saturday Show-licious Craft Showcase #34
Also featured on JamHands Recipe Sharing Monday #52
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