Cornmeal Crusted Chicken with Jalapeno Popper Sauce

4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese

1.In a medium skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

2.Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan.

3.Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.


* When I saw this recipe I knew that I wanted to make it . I love poppers and pretty much love them in any form so I was excited to try this. I have to say I was a little disappointing. I think with a few changes this would be great. First I would just used grilled chicken with some seasoning with the sauce and a little more cheese in the sauce to thicken it up a little more. I thought the sauce was good I think that it would be great as a sauce for mashed potato's. I think that I would try that next time and not do the chicken. So this one is a little hard to rate loved the sauce didn't care for the chicken so I will go in the middle and give it a 3. When I try it will potato's I will let you know :)