The best thing about this recipe is how versatile it is. You can serve it with any of your favorite nacho toppings. Enjoy these loaded chicken strips as an entree or as a party appetizer. It’s very easy to make and your whole family will totally dig it. This recipe is definitely going into the vault of awesomeness for safe keeping….or at leats until Super Bowl Sunday haha!
Check out what my friend Greg had to say about this recipe:
These chicken strips are totally “man food”. I’m sure the ladies love ’em, too, but dude, this strips really hit the spot in a hardworking guy’s gut!
Thanks for sharing Greg!
12 oz. chicken breast tenderloin, cut into strips
1 tbsp Bertolli olive oil
1 cup Kraft mild cheddar cheese, shredded
10 strips of Black Label Bacon, cooked
28 g chopped jalapenos
1/4 c chopped green onions
Season Salt and pepper to taste
Cook bacon and set aside in another dish.
In the bacon skillet, cook chicken; drain any leftover fat or oils. Set chicken aside. Return skillet to the stove and heat olive oil in it over medium-high heat. Add onions and jalapenos, cook for 3 minutes. Add chicken to the skillet, top with cheese and bacon, cover and cook until cheese is melted.
Note: I added season salt and pepper to taste.
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Quick Tip: This recipe is very easy to double!
Thank you, Amberlee Bacque, for this amazing recipe!