Cornbread Fried Chicken Breasts with Jalapeño Popper Sauce

May 1, 2012

This Saturday is Cinco de Mayo. The day on which the Mexican army was able to pull off an unexpected victory over French forces in the Battle of Puebla on May 5, 1862. (pull that fact out after your third or fourth shot of Cuervo and without a doubt all will be amazed…)I’m sure everyone is busy buying their tequila, tortilla chips, limes and cases of Corona. Or perhaps you’re a Dos Equis fan. Both good, but then again, I’m a big fan of beer and don’t usually discriminate too awfully much when presented with a nice cold one. So,  I thought folks might appreciate a nice, spicy chicken dish to serve at their celebrations.  And good gracious, this one is a winner! It not only has a crispy, cornbread coated, fried chicken breast, but then it’s drenched in a cream cheese, jalapeño, bacon sauce. Dios mio! Who wouldn’t love this for supper?

I mean everyone loves fried chicken and the Jalapeño Popper sauce is just to die for! I was scooping up what few puddles remained on my plate with every tortilla chip I could get my hands on.  Delicious and very easy to prepare, I’ll bet once you get this one made, it’ll be making an appearance on your dinner table a little more frequently than just on Mexican holidays.

Cornbread Fried Chicken Breasts with Jalapeño Popper Sauce

recipe from: Let’s Dish

Yield: 4 servings

Ingredients:

  • 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 jalapeños, 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

Directions:

In a medium skillet, fry bacon until crisp; drain on paper towels.

Combine cornmeal, chili powder, cumin, and salt on a rimmed 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.

Add jalapeños 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. 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.

Enjoy!


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