{Cornmeal Crusted Chicken Breasts with Jalapeno Cream Sauce}

I am fortunate that all of my children and my husband and I can tolerate jalapenos. We love them, and the hotter the food the better. This chicken dish is so rich and creamy . It reminds me of a jalapeno popper. You can add or decrease the amount of jalapeno to your liking. I could even add another one  next time, truth be told. The kids like chicken cooked with cornmeal because they say that it takes like a tortilla chip.You can also adjust the spices in the cornmeal mix to your liking. Maybe instead of the cumin and chili you could add taco seasoning or other spices. This chicken dish in on a regular rotation at our house. Great for weekend company. Easy to prepare and the taste is great! Serve with a chopped salad with a lime-cumin vinaigrette and a pitcher of margaritas or sangria for the adults and watermelon lemonade for the kids and you have a perfect meal.


Cornmeal Crusted Chicken Breasts with Jalapeno Cream Sauce
Ingredients4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup cornmeal ( i use yellow)
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
4 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
1 1/2cups chicken broth
8 ounces cream cheese, softened
scant  1 T cornstarch

Directions
In a medium skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt in a shallow dish. Dip each chicken breast in beaten egg, then dredge the chicken in  the cornmeal mixture. Place in a lightly greased casserole dish . Bake, uncovered  at 375 degrees for 45-50 minutes, or until the  chicken is cooked through (this time will vary depending on size and thickness of the chicken).

Meanwhile, add jalapenos 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,  deglazing  the pan with the back of a spoon. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in cornstarch and reserved bacon, stirring until the sauce has thickened.  Top chicken with sauce and serve.