Holy smokes, y’all. You know I love to create in the kitchen. One thing I see with keto is that people can go way overboard with the diary, fats and calories. Today, I saw a recipe for a jalapeno popper chicken that looked so good. Then, I noticed it had 98 grams of fat and over 1,000 calories! I am certainly in a phase of keto where I am tracking, because I want to make sure I am responsible and setting my body up for success. That being said, I was crushing hard on this jalapeno popper chicken and was committed to finding a way to keep it light, flavorful and keto approved. Here’s what I came up with:
Ingredients for 2 servings:
1 large chicken breast (8-10 ounces) sliced Hasselback style (make vertical slices the whole way across your chicken breast stopping just before you reach your cutting board)
1 tsp olive oil
4 tbsp cream cheese
1/2 cup shredded mozzarella cheese
1/2-1 whole diced jalapeno (I recommend using a fresh one)
Himalayan pink salt
Preheat your oven to 350 degrees
Prep your jalapeno popper filling by stirring cream cheese, mozzarella cheese and diced jalapenos in a small bowl. Set aside.
In a cast iron skillet on medium heat, add olive oil and swirl around the pan. Add your chicken (sliced side up) give a few shakes of garlic powder, onion powder and salt. Cook in the olive oil on medium heat for 7 minutes and then flip. Cook for another 2 minutes (cut side down) and then add your cream cheese mixture inside each flap and pile onto the top. Move your cast iron skillet into the oven and set timer for 40 minutes. Mine was perfectly cooked in 40, but depending on your oven and the size of your chicken breast, you may want to play it safe with a meat thermometer. Chicken will need an internal temperature of 165 degrees.
Remove from the oven and carve down the middle to serve. We paired this with asparagus, but any low carb green veggie would be perfect!