Jalapeno Popper Chicken

Jalapeno Popper Chicken 6 skinless, boneless chicken breast For the jalapeno popper topping: 3 slices bacon, diced 2 jalapenos, deveined, deseeded and diced 1/4 cup diced onion 1 (8-ounce) package cream cheese, softened 1/2 cup mayonnaise or Greek yogurt 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese For the topping: 1/2 cup crushed butter crackers (1/2 sleeve) 1/2 cup Parmesan cheese 4 tablespoons butter, melted Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes. While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined. Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered. For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes. Serve warm.