Servings: 4

For the Chicken: subheading: For the Chicken:
3 Boneless, Skinless Chicken Breasts, sliced in half 3 Boneless, Skinless Chicken Breasts, sliced in half
1/4 Medium Onion, minced ¼ Medium Onion, minced
1 - 2 Jalapenos, minced (depending on how hot you like it!) 1 to 2 Jalapenos, minced (depending on how hot you like it!)
1 Clove Garlic, minced 1 Clove Garlic, minced
8 oz Cream Cheese, softened 8 oz Cream Cheese, softened
1/4 c Heavy Cream ¼ c Heavy Cream
1/2 c Real Bacon Bits ½ c Real Bacon Bits
1 c Shredded Cheddar Cheese 1 c Shredded Cheddar Cheese
1/4 c Grated Parmesean ¼ c Grated Parmesean
1 tsp Sea Salt 1 tsp Sea Salt
1/2 tsp Black Pepper ½ tsp Black Pepper
For the Topping: subheading: For the Topping:
2 Tbsp Ground Flax Meal 2 Tbsp Ground Flax Meal
2 Tbsp Almond Flour 2 Tbsp Almond Flour
2 Tbsp Grated Parmesan 2 Tbsp Grated Parmesan
2 Tbsp Melted Butter 2 Tbsp Melted Butter
1/2 tsp Sea Salt ½ tsp Sea Salt
1/4 tsp Black Pepper ¼ tsp Black Pepper
1/4 c Scallions, chopped for garnish (optional) ¼ c Scallions, chopped for garnish (optional)

Preheat the oven to 350. Season both sides of the chicken with salt and pepper and place in a greased 9 x 13 glass baking dish. Bake the chicken for 20 to 30 minutes, until cooked through.
While the chicken is cooking, prepare the cheese mixture. Place all ingredients in a bowl and use a hand mixer (I just used my stand mixer), and mix thoroughly, until all ingredients come together.
Once the chicken is cooked through, remove the pan from the oven and spread the cheese mixture over it evenly. Return the pan to the oven for 10 minutes.
Meanwhile, in a small bowl, whisk together all the topping ingredients.
Remove the chicken from the oven and sprinkle evenly with the topping. Return to the oven for 5 more minutes, or until the topping has browned.
This dish is best eaten hot and gooey! Top with scallions and enjoy!