1lb Chicken Breast
salt and pepper to taste
~75g bacon, sliced and diced
2 tbsp jalapeno slices, diced (the kind in the jar that you put on nachos)
2 tbsp diced onion
100g softened cream cheese
1dl shredded cheddar cheese
1dl grated Parmesan, divided
1-2 handfuls Nachos
2tbsp melted butter
Preheat oven to 225C. Place chicken in an ovenproof dish and bake until juices run clear (30-40 minutes).
Meanwhile, fry bacon pieces until crispy, add onion and saute until tender. In a small bowl, mix bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and half the parmesan cheese.
Remove chicken from oven and lower the temperature to 175C. Spread mixture over each chicken breast until well covered.
Top with crushed nachos, the remaining parmesan cheese and the butter. Bake for another 15 minutes.
Serve with diced potatoes and a green salad.
I love chili cheese toppers, so I had great hopes for this recipe, but unfortunately it couldn't deliver. The topping was much too rich, and there was too much bacon (an oxymoron, I know) and too little jalapenos.
If I were to make this again, I'd leave out the mayo, use half as much bacon and twice as many jalapenos... oh, and more nachos. That might make enough of a difference to make it worthwhile. We'll see.
Wednesday, May 27, 2015
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