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Jalapeno Chicken Breasts
7 SmartPointsPer Serving
6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 ounce package reduced-fat cream cheese,
softened and cut into cubes
2 slices turkey bacon, crisp-cooked,
drained, and crumbled (optional)
1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2-
to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3
3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover
chicken and keep warm.
4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine
cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined.
Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If
desired, sprinkle with bacon.
Makes 6 Servings
Nutritional Info Per Serving: Calories 329, Carbs 5 g, Sat. Fat 5.2 g, Fiber 1 g, Protein 49 g