Sunday, May 15, 2011

Cornbread Crusted Chicken with Jalapeño Popper Sauce

J and I went out to dinner for his best friend's birthday last night. I am always so surprised at how expensive it is to go out! We each had a dinner and a drink, then by the time we paid for parking and tip it cost us $60! I can make a dinner that is so much better for way less than that! I don't know how people afford to eat out for every meal. It is fun to do it every once in a while though. We need to get out of the house some time right??

I loved this dinner! It is a recipe that came from Let's Dish blog. The sauce really does have a flavor of a Jalapeño Popper!

Cornbread Crusted Chicken with Jalapeño Popper Sauce

4 Chicken Tenders
1 egg
1/2 cup cornmeal
1/4 tsp cumin
1/4 tsp salt
1/4 tsp chili powder
2 slices bacon
2 Jalapeños
salt and pepper
1 clove garlic
1 cup chicken broth
4 oz cream cheese
1/2 cup cheddar cheese

Mix the cornmeal with the salt, cumin and chili powder.
Beat the egg
Seed the jalapeños and dice.
Dip chicken in egg then in cornmeal mixture.
Place in a baking pan and spray with Pam. The original recipe calls for frying the chicken, I decided to bake it instead and it still turned out crispy and yummy. Bake on 375 for 20-25 mins.
Fry bacon until crisp.
Drain on a paper towel.
Add jalapeños season with salt and pepper and cook until softened.
Add minced garlic to the pan cook for 30 seconds.
Add chicken broth to pan and stir, scraping at the brown bits on the bottom of the pan.
Bring to a boil
Add cream cheese to pan.
Stir until melted.
Add bacon bits and cheddar cheese.
Stir until melted
Remove chicken from the oven.
Serve chicken topped with cheese sauce.

1 comment:

not numb yet said...

i dont have cornmeal. can i use breadcrumbs?