Cornbread Crusted Chicken w/ Jalapeno Popper Sauce

** Recipe from Let's Dish **

* 4 boneless, skinless chicken breast halves
* 1 egg, beaten
* 1 c. yellow cornmeal
* 1/2 tsp. chili powder
* 1/4 tsp. cumin
* 1/2 tsp. salt
* 3 slices of bacon, chopped
* 3 jalapenos, seeded & chopped
* Salt & pepper to taste
* 2 cloves garlic, minced
* 2 c. chicken broth
* 8 oz. cream cheese, softened
* 3/4 c. shredded cheddar cheese

In a med. skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mix. Shallow-fry in vegetable oil in a large skillet until coating is crisp & juices run clear. Remove from skillet, drain on paper towels, & keep warm.  Add jalapenos to same skillet that was used to cook bacon; season with salt & pepper, and cook until softened. Add garlic & cook; stir for 30 sec. or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.