Baked Jalapeno Poppers

Ingredients:

• 1 Chicken Breast - Shredded
• 4 oz Cream Cheese
• 1/2 Cup Cheddar Cheese - Shredded
• 4 Pieces Bacon
• ~13 Jalapenos or Mini Sweet Peppers - Halved

Directions:

1. Bake chicken breast until done.  Transfer to stand mixer.  Shred chicken breast with paddle attachment on low for about 15 seconds.  Turn up speed to medium for about 15 seconds or until chicken is shredded.
2. Preheat oven to 375F.
3. Mix together cream cheese, cheddar cheese, bacon and shredded chicken.
4. Spoon chicken mixture into each pepper.
5. Bake for 20 minutes.

Thoughts About The Dish:

This was tasty! The one thing that everyone commented on is that there was a lot of variation in the spiciness of the jalapenos. This led to some peppers that were right on the line of being too spicy, and others that were almost as mild as a bell pepper. In the mini sweet peppers, the sweetness was evident, and made for a good change of pace when mixed in between jalapenos.

Some changes that might lead to improvement include:

1. Chopping up the jalapenos and mixing them into the chicken mixture. This would provide a more uniform spiciness, but would also mean that more sweet peppers were required to house the mixture that the jalapenos would have handled.
2. Sauteing onions and mixing them into the mixture. If also following change #1, the jalapenos could be sauteed with the onions. 

Creamy Chicken Scampi

This recipe comes from the Peace, Love and Low Carb Blog

The recipe with the modifications that I made is as follows:

Ingredients:

• 1 Chicken Breast - Cut into tenders sized pieces
• 2 Tbs. garlic - Minced
• 3 Tbs. Butter - Divided
• 1 Cup Chicken Stock
• 1 Cup Heavy Cream
• 1/4 Cup Parmesan Cheese - Grated
• 6 oz. Mixed Bell Peppers - Sliced (I used a bag of frozen sliced bell peppers)
• 1 Onion - Diced
• 1 tsp.  Italian Seasoning
• 1/2 tsp. Red Pepper Flakes 
• Pepper - To Taste

Directions:

1.  In a large saute pan, over medium-high heat, pan-sear chicken in 2 Tbs. butter.  Sear on both sides until a nice golden brown - 3-4 minutes each side.  Remove chicken from pan and set aside.  (Chicken will not be fully cooked at this stage.)
2. Using the same pan, reduce heat to medium and add remaining 1 Tbs. butter, and  sliced onion.  Saute onions until transparent, about 3-4 minutes.  
3. Add the garlic and brown with the onions. About 1-2 minutes.  Be careful not to burn the garlic as it will turn very bitter.
4. De-glaze the pan with chicken stock.  Using a rubber spatula, scrape off and mix in any stuck on pieces of chicken and garlic.  Add Italian seasoning and red pepper flakes.  Bring to a boil over medium heat, then reduce to low to simmer.  Let simmer 2-3 minutes.
5. Add heavy cream and allow to simmer 5-10 minutes to allow sauce to begin thickening.  Mix in Parmesan cheese and pepper to taste.
6. Mix peppers into sauce and add chicken back to the pan.  Finish cooking chicken in the sauce on low.  Let simmer for 10 minutes.

Thoughts About The Dish:

After making this dish several times, it is a clear favorite.  Substituting the heavy cream with milk is still tasty but a bit disappointing by comparison.  The dish works great as an entree with a side of vegetables.  It also works well over top of spaghetti squash however the flavor is less intense this way.