1Slice chicken breasts in half width wise. (each half will make a chicken bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness.
*a rolling pin also does the trick. Season each with salt and pepper.
2Slice jalapenos in half, length wise and remove seeds, ribs, and the ends with the stem. (you might want to wear gloves and don't touch your face).
In a small bowl, mix your softened cream cheese with your grated colby jack or cheddar cheese.
3Fill each jalapeno half with about 1 Tblsp. cheese mixture (maybe a little more, as desired).
4Place 1 jalapeno half at the end of each pounded breast piece. Roll chicken over jalapeno half and together. (don't worrry if it doesn't close like you think it should). The bacon will pull it all together.
5Wrap each breast with 2 bacon strips. Just wrap tightly and tuck the ends of bacon under the strips.
You don't need toothpicks.
6Preheat bbq grill to 350 degrees. Cook chicken over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with bbq sauce each time you turn it. Give it 1 final basting just before it's done.
**I baked the chicken bombs in the oven at 350 degrees for 45 minutes, instead of using the bbq. They cooked perfectly, and I opted not to use the bbq sauce.
Chicken is ready when it reaches an internal temp. of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!