Bacon Wrapped Chicken with Jalapeño Cream Sauce

Total Time: 50 Minutes,Servings: 4 Servings

Ingredients :

• 2 Chicken Breasts
• 8 Slices Bacon

For the Sauce:

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

Instructions :

• Preheat a skillet with medium heat.
• Slice chicken breasts in half horizontally (so you should have 4 pieces of chicken).
• Wrap two pieces of uncooked bacon around each piece of raw chicken.
• 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:

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

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