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Composition of Jalapeño and bacon smothered chicken:

1. Get 8 for large skinless boneless chicken breast
2. Get for Spinach and artichoke dip
3. Require for Salt/pepper
4. Make ready 1 tsp of garlic powder
5. Provide 4 slices thick cut bacon- cooked
6. Prepare 2 jalapeños thinly sliced
7. Take 1 green onion chopped
8. Give 1 1/2 cup of chopped mushrooms
9. Make ready 6 slices provolone cheese
10. Require 1 cup mozzarella cheese
11. Take 1/2 cup for cheddar cheese

A crispy Panko crusted chicken breast smothered in a delicious and cheesy jalapeno popper topping! Combine diced jalapeno peppers, crumbled bacon, cream cheese and grated cheddar in a small bowl. In second bowl, combine Panko bread crumbs, garlic powder and paprika. I'm Amanda. a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover!

Jalapeño and bacon smothered chicken making:

1. Wash and Clean chicken breast. Next slice the middle of the chicken breast enough to create a pocket. Being sure not to cut too far or else your filling will fall out.
2. Next add a tablespoon of the spinach artichoke dip inside the pocket of the chicken breast. Be sure to use a different spoon each time to prevent contamination. Take a tooth pick and pin the chicken closed. Set aside
3. Cook the bacon in a pan. Drain on paper towel.
4. Cook chicken briefly on both sides. Once all chicken has been browned, add jalapeños, green onion, bacon, mushrooms to the chicken
6. Next add cheeses and bake at 350 until melted. Enjoy!

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