One of 365 plus ways to cook chicken #MFRWauthor #popperchicken

Published by Cathy Brockman on

Holy Cow!  It’s already week 49 of the 52-week MFRW blog challenge. This year is going by fast. But no worries a little elf tells me we will be back next year with more new topics! This weeks topic is a favorite recipe. I hate I can only do one!

At my house, we have the running joke that I can make chicken every day of the year and never make it the same twice.  My son would recite the line from The Movie Forrest Gump but change the Shrimp to Chicken.



That brings me to my recipe. my newest addition to my repertoire… Low carb Jalapeno popper chicken. Its a new favorite of mine and i make it more than once a week. My son even likes it though e is glad he no longer lives here and only eats it on occasion.

I found the original recipe here. At Aunt Bee’s Recipes 

When My grandies, son, and wife are eating I double the recipe.  I season the chicken with creole seasoning before baking. and right now I have fresh jalapenos from the garden.I also substitute onion powder or minced onion for the onion and add some garlic to the cheese mixture.

Two of my family didn’t care for the skins so we use Ritz crackers crumbled with parmesan cheese and butter on theirs.  It’s not low carb but those are not following low carb diets.

If only needing two or three cut that recipe in half. ( I recommend making at least an extra for lunch!)

Now I want a batch! Guess what we are having for dinner tonight!
By the way with all the recipes I have, the internet and cookbooks I have I bet I could do chicken every night for about 5 years and not repeat! LOL

This image is not mine.  check out the website at the bottom!

This is a blog hop so let’s go see what recipes the other authors are sharing!


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Mary J. McCoy-Dressel · 12/08/2017 at 10:20 am

Mmm, the recipe sounds good. I never would’ve thought of using pork skins for a coating, but I bet it adds a special taste to the chicken. Your other idea with the Ritz Crackers and parmesan cheese sounds good too. The “chicken” image is cute.

    Cathy Brockman · 12/08/2017 at 10:42 am

    This is awesome we tried it on pork chops not so good. Steaks are ok but tricky it’s near impossible to keep the steak medium with the extra baking

Sherry Lewis · 12/08/2017 at 12:48 pm

I don’t do spicy well, but I sure wish I could. That sounds wonderful. I may need to try tweaking to make it easier on my tongue, though. Thanks for sharing

    Cathy Brockman · 12/09/2017 at 10:05 am

    Sherry this is very flexible the fresh peppers tend to be less hot. carefully devein them put in very little theen taste it add more if needed.

Alina K. Field · 12/08/2017 at 2:34 pm

Wow, that recipe looks yummy!

    Cathy Brockman · 12/09/2017 at 10:05 am

    Thank you, Alina I love it.

Maureen · 12/09/2017 at 6:43 am

I love chicken recipes! This sounds good, I’d just have to watch the spice level. Thanks for sharing!

    Cathy Brockman · 12/09/2017 at 10:07 am

    Its easy to adjust the heat. I have to watch too. that’s why I like the fresh ones Chop finely and add small amounts in the cheese Mixture at a time. 1 small pepper would probably be all you need

Kenzie Michaels · 12/09/2017 at 11:14 am

I don’t do spicy, but I could also eat chicken every night and not get tired of it!

    Cathy Brockman · 12/11/2017 at 11:59 am

    I do more than half the week LOL

Helen Henderson · 12/09/2017 at 12:28 pm

Recipe sounds good. The graphic reminded me of the cow holding the sign , ‘eat more chiken;

    Cathy Brockman · 12/11/2017 at 11:58 am

    I thought of trying to make one that said eat more beef but was afraid of copy right lol

Kris Bock · 12/09/2017 at 6:45 pm

Mmm, I might have to try a New Mexico green chile version!

    Cathy Brockman · 12/11/2017 at 11:57 am

    My dad would like that LOL

Ed Hoornaert · 12/09/2017 at 9:01 pm

The picture might not be yours, but maybe it should be. Think of all the chickens you go through in the course of a years.

    Cathy Brockman · 12/11/2017 at 11:56 am

    LOL! I should buy stock in a big chicken plant and recoup my money!

Flossie Benton Rogers · 12/10/2017 at 10:02 pm

Mmmmmm, those look so good. I copied down the recipe and will try them. Thanks, Cathy!

    Cathy Brockman · 12/11/2017 at 11:55 am

    It’s so good !!!

Meka James · 12/11/2017 at 9:56 am

sounds good. My hubby would probably enjoy it, but I can’t do the spice. I’d have to find a substitute for that.

    Cathy Brockman · 12/11/2017 at 11:49 am

    I bet just extra bacon would work if you like onion powder or garlic that would work as well.

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