I just picture Mickey Donovan when someone doesn't go right with him, you know what I'm saying?
He's gonna whack em' he's gonna whack em' because he's from South Boston, Boston?
I don't know how to say it!
Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I want to share with
you a perfect Keto recipe for a jalapeno popper chicken.
So, basically a jalapeno popper, stuffed in a chicken, wrapped in salty goodness, cooked
to perfection, smothered in a creamy delicious garlic sauce.
I know!
I'm as shocked as you are, but it's delicious!
You're going to love it, I don't steer you wrong, I love all kinds of foods, I don't
care if it's Keto, Idon't care if it's low carb, I don't care what it is.
If it's good I love all the foods, I love every one of them.
This, if you are on the Keto train, this I think is going to be perfect for you!
Let me run you through the list of ingredients, short and sweet, kinda like me!
Alright, let's get going.
First thing you'll need is your chicken.
I've got one chicken breast here that I've already prepped and I'll talk you through
it.
Then you'll need cream cheese, shredded cheddar, cheese of your choice, scallions, I've got
jalapenos that I have cut in half, seeded and sliced into some thick long stripes here.
And I've got some bacon, you;ll need some salt and pepper, you'll need a little bit
of olive oil, avocado oil, anything with a high smoking point, and then you need a few
more ingredients for the sauce in a little bit.
But let's get going.
Each of these chicken breasts will feed two people because they're quite big.
If you're using smaller chicken breast, say six ounces or so, then I would do one per
person but these are really big, they're about twelve ounces a piece so each is going to
feed two people.
So, this what I did was - let me just show you this one.
So the chicken breast came like that, okay?
I sliced it in half, not all the way, lengthwise, kind of like a book you open it up like a
book, you put some plastic wrap on top and you're going to pound this out.
This is how this should look, it should not be see through, it shouldn't be so thin that
it's falling apart, it just needs to be a lot thinner, about a quarter of an inch and
I will show you what it looks like when it's there so just whack at it!
Alright what I'm doing here, I need some black pepper.
And I'm just mixing together the cream cheese, it's not super super soft, because I don't
want it to melt right off of my chicken, you know what I'm saying?
But you just need to kind of melt, not melt, listen I'm hungry and when I'm hungry I don't
think straight, so you just kind of need to mix this with your spatula.
That looks good!
Oh this is going to be so good!
So good!
Just you wait!
Okay, let's work on one.
This is my clean hand, have no fear.
A little bit of salt, well I washed my hands already but we're going to keep one hand.
Good good, good.
Just like that.
So here's what you do.
You take half because like I said earlier this is going to feed two people, so we're
going to do one at a time.
You take about half of your chicken and you spread that out like so.
You know what I'm saying?
It's not pretty to do right now but it's going to be worth it.
Then you take your jalapenos, I cut them into strips just because I feel like it makes life
a little bit easier.
It just makes it easier to get in there.
Like I said, not pretty but you know what?
Delicious.
And then you just take your chicken, I try to do it so that you can see exactly, so let's
turn this around.
Okay?
You're just going to roll.
Okay?
You're just going to roll like that.
Then you take a couple pieces of bacon.
One's good, twos's better.
You need to make sure you have got plenty of bacon so it covers your entire thing.
You see what I mean when I say this will feed two people?
It's huge!
Each piece is so big that it will feed two people happily.
May need two and a half pieces of bacon, let's do that.
Because I'm living large.
You know?
I'm living large!
These chicken breasts were ginornous and when I saw them I was like yes!
They're going to be perfect!
Because I love - there you go.
That is done!
Right?
We have one done and we're going to do another one real quick.
Oh these are beautiful, let's do it this way.
Do they look good or do they look good and I also forgot to mention that I didn't season
the outside of the chicken because the bacon is already very salty.
Pop these in there.
You have to cook these until they develop really good golden brown delicious color all
around, so it's going to take a few minutes and you're going to have to rotate them as
they cook.
While those cook, I'm going to answer a couple comments.
I'm in the mood!
Okay, let's see I'm just going to choose the latest comment.
Latest comment is: Madison said on the strawberry jam recipe, she said 'are you making this
for Jimin?'
I don't know who this Jimin is!People keep telling me that and I don't know what they're
talking about!
Is it a person?Am I this un-cool?
Do I not really know what's happening in today's cool, hip whatever is happening?
I don't know who Jimin is!
But I'd like to invite him over for dinner.
Let's see, on the sweet and sour chicken: Someone said 'I just made this and it was
delicious, I surprised myself, thank you Laura, I didn't have much time and I cooked the chicken
in the sauce on the stove and it was still wonderful' Yeah!
The pork chop video, someone says 'Seems like a great date night meal!'
And it is!
Let's see.
On the Korean ground beef and rice recipe, Riley Andrew says 'I made this for dinner
and it was so delicious and flavorful, plus I like how quick and easy it was to make,
thank you Laura'.
You are welcome, my friend!
Alright, let's do one more.
'I love watching Laura in the Kitchen, she enchants you with her charm, and she bakes
things'
Well, thank you very much!
Appreciate that.
Leave some comments down below, maybe I'll read them in the next video, you never know,
I'm quite a friendly person, I like to read your comments, I have fun with them.
I'm going to keep an eye on this situation, I want everything to be a golden brown and
delicious yum, it could take about ten minutes because you have to rotate every single side,
it's worth it, it's going to be delicious so I'll show you what it looks like when it
is there.
That is looking perfect!
So now I'm going to turn this off and I'm going to slide the whole thing into a 375F
oven for about twenty minutes, I have to make sure that the inside cooks all of the way
through and I will show you what it looks like when it is there.
If your pan is not oven proof, take them out and put them on a baking sheet, pop those
into the oven.
Just going to pop these in and once they're done I'll show you what they look like and
then we'll move onto the last step of making the sauce.
My chicken was in the oven for twenty minutes, and I want to get you over to here, now in
the skillet, make sure you've got a towel around this so that you remember that this
is hot.
Some of the filling will ooze out.
Clearly not all of it, but some of it will ooze out.
This is golden for the sauce, okay?
Now, I take whatever leftover fat from the bacon from when we seared it, I take it out
of the pan because I don't need all of this fat, right?
I've got fat in here from the filling, I've got some leftover in here from searing the
chicken, that is perfect, so to this what I'm doing now - I put that over medium heat
by the way, I just turned it on - I'm going to chop up a couple of cloves of garlic, I
also have a mixture here of heavy cream and some whole milk and I'm going to add all three
things to the skillet.
Along with the leftover filling that rendered out of the chicken, it's going to be dynamite
of a sauce!
I love it and I feel like it just takes this dish from delicious to outstanding, I don't
know, for some reason everything together is perfection.
So I'm just going to add the garlic here.
Like I said I just turned this on so it's going to need a few seconds to start to sizzle.
I'm going to let the garlic sizzle for a few seconds, and then I'm going to add in my cream
and milk situation, my chicken has been resting for a few minutes so once I add everything
in I'll start slicing the chicken and show you what it looks like.
Add all of that in.
And now you're just going to cook this until it thickens, it reduces, it's dynamite!
I'm not going to add any additional salt to this because any of the cheesy goodness that
oozed out of the chicken that's in there now is very salty, obviously, so I don't feel
the need to do that, but that's going to add so much lovely flavor, so I'm just going to
keep my eye on this and once it's where I want it to be which will only take a few minutes,
we will slice the chicken and we will serve.
Slice up the chicken.
The sauce looks perfect.
Oh, delicious!
Turning that off.
Sprinkling some parsley in there.
Giving that a stir, it smells - it just smells heavenly in here, okay?
It does, it's like Alfredo meets poppers meets, I don't know it's just too good, it's too
too good.
Let me get my little ladle here because I want to be able to get all this goodness.
I put the sauce at the very bottom, mainly so that you can see how beautiful the chicken
is.
Oh, just you wait!
Just you wait!
And then serve the rest on the side, because as soon as you go away, you better believe
I am dunking the chicken in the sauce, it's that good.
I just kind of cut it on an angle like so.
Oh look at that.
Ooh ooh ooh.
I'll show you, we'll fan it - look at that.
This is what I mean when I say this will feed two people because it is so lovely.
I don't know if you can see it, you see that?
Ohhh.
Maybe you need to come on this side, see?
Is that gorgeous or what?
Mmm!
Just for safe measures, let's start cutting up the second one so that I don't mess up
that one for the picture.
You know me, come on!
We've been friends a long time.
Look at this!
Look at the juicy goodness.
Mmm hmm!
Hold on, hold on.
Hold on, hold your horses.
I'm leaving.
Dropping the mic.
Not really because it's expensive, but I'm out!
That is - there are no words!
I'm not going to say anything else, I'm just going to.
Perfect.
Easy.
A little labor intensive with the stuffing and the rolling situation, the Mickey Donovan-ing
the chicken.
But you know what?
It's worth it.
Go to LauraintheKitchen.com, get the recipe, make it you will not regret it for a second!
Hope you've enjoyed spending time when me and I will see you next time.
Bye.