Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

Jalapeño Popper Chicken

1 whole rotisserie chicken
4 slices bacon, cut into 1/2" pieces
2 jalapeños, seeded, chopped
1/2 cup cilantro,chopped
3 garlic cloves, chopped
Kosher salt
1 (8-oz.) block cream cheese
1/2 cup heavy cream
4 oz. sharp cheddar, shredded

Preheat oven to 400 degrees. Remove breast from rotisserie chicken; set aside. Shred remaining meat, reserving skin and bones to make homemade stock, if desired.

In a medium heatproof skillet over medium-high heat, cook bacon, stirring occasionally, until crispy, 6 to 8 minutes. Add jalapeños, cilantro and garlic and cook, stirring, until fragrant, about 1 minute; season with salt. Stir in cream cheese and let melt. Stir in shredded chicken and cream.

Top skillet with cheddar. Slice chicken breasts against the grain into 1/2" slices and fan over top.

Bake chicken mixture until cheese is melted and sauce is bubbling, 15 to 20 minutes.