Bacon Wrapped Chicken with Jalapeño Cream Sauce

Bacon Wrapped Chicken with Jalapeño Cream Sauce

Ingredients

1. 2 Chicken Breasts
2. 8 Slices Bacon

For the Sauce:

1. 4 Ounces Cream Cheese Softened
2. ½ Cup Heavy Whipping Cream
3. 1 Cup Unsweetened Almond Milk
4. ½ Cup Grated Parmesan Cheese I use the green can variety
5. 1 Teaspoon Onion Powder
6. 2 Tablespoons Butter
7. 1 Jalapeño Sliced (can use more if desired)
8. 2 Teaspoons Minced Garlic

Instructions

1. Preheat a skillet with medium heat.
2. Slice chicken breasts in half horizontally (so you should have 4 pieces of chicken).
3. Wrap two pieces of uncooked bacon around each piece of raw chicken.
4. Place bacon wrapped chicken in pan and pan fry over medium low heat for 20-25 minutes, turning several times to ensure even cooking and crispy bacon. Chicken should reach an internal temperature of 160.

Prepare Sauce:

1. In a medium bowl, mix softened cream cheese, heavy whipping cream, almond milk, parmesan cheese and onion powder.
2. When the chicken has finished cooking, remove from pan and drain bacon grease.
3. Add 2 Tablespoons butter to the pan and return to heat, scraping up pieces of bacon that are left in the pan.
4. Saute sliced Jalapeños and garlic in butter until Jalapeños are cooked through and garlic begins to lightly brown.
5. Pour prepared sauce into the pan and simmer for 10-15 minutes or until sauce has reduced a bit and begins to thicken.
6. To serve, top each piece of chicken with a generous amount of cream sauce.

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