Cajun Chicken with Jalapeño Cheese Sauce
By Giant Eagle
Prep Time: 5 min.
Cook Time: 40 min.
Preheat oven to 375°F. Cut bacon into 1-inch pieces. Season chicken breasts with Cajun seasoning on both sides. Thinly slice green onions.
Place potatoes in a pot of cold water with 1 teaspoon of salt and put on stove on high heat. Cook for 20 minutes or until tender, but not mushy. Once potatoes are cooked, drain and gently smash the potatoes so they still keep their shape.
Heat a large skillet on high for one minute. After heated, add 1 tablespoon of olive oil. Carefully add in the chicken breast, cooking for 2-3 minutes on each side. Place chicken on a sheet tray and cook in oven for another 10-12 minutes, until the internal temperature reaches a minimum of 165°F.
Meanwhile, heat another large skillet on medium. Place bacon into the cold pan. Cook 3-4 minutes and then add the potatoes. If bacon does not seem to be producing enough fat for the potatoes, add ½ tablespoon of olive oil in. Sprinkle potatoes and bacon with a pinch of salt and pepper. Cook potatoes for 5-6 minutes stirring every two minutes or so, until bacon and potatoes are crispy.
In a small sauce, pot bring the cream to a boil. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Whisk in Cheddar cheese until melted. Once melted, stir in the jalapeños. Bring to a simmer for 2 minutes and then set aside for serving.
Place a bed of potatoes on the plate and top with chicken, cheese sauce and green onions.
Approximate Nutritional Information (Per serving):
Calories 600, Fat 41g, Sat. Fat 21g, Trans Fat 1g, Cholesterol 175mg, Sodium 1210mg, Total Carbohydrate 18g, Fiber 2g, Sugars 3g, Protein 38g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg Free, Soy Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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