This dish is a perfect way to satisfy a junk food craving but stick to your primal diet! It has all the delicious flavors of a jalapeño popper with lots of extra protein and no grains! And it is super easy to make.
Jalapeño Popper Chicken (Adapted from elly says opa) (Difficulty-Easy, Serves 4)
3/4 c. almond meal
2 tsp. extra virgin olive oil
1 Tbsp. taco seasoning (recipe below)
1 organic free range egg
2 oz. cream cheese or goat cheese
1/4 c. shredded cheddar cheese
1-2 jalapeño peppers, seeds and ribs removed, minced
2-3 all natural free-range organic chicken breasts
1/2 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne pepper
1/8 tsp. oregano
1/8 tsp. paprika
salt and pepper to taste
Preheat the oven to 400 degrees. Spray or coat a large baking sheet with olive oil.
In the toaster oven, toast almond meal for 5 minutes or until golden brown. Place in a shallow bowl or dish. Add the taco seasoning and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. I cut my larger chicken breasts into smaller strips for smaller portions, and then sliced them down the center, almost like a butterfly. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. If there is any of the cheese mixture leftover, you can use it to top the chicken breasts. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into the almond meal mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 20-22 minutes, or until chicken is cooked through.