Chicken Bombs

1
Jackie Brink

By
@jackieb7205

just saw this on Facebook

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Method:
Grill

Ingredients

  • 5
    boneless, skinless, chicken breasts
  • 5
    jalapeño peppers
  • 20
    strips of bacon
  • 4 oz
    cream cheese, softened
  • 1 c
    grated cheddar cheese ( use low fat if you wish)
  • ·
    salt and pepper to taste
  • 1 c
    bbq sauce (find something with low sugar)

How to Make Chicken Bombs

Step-by-Step

  1. Slice chicken breasts in half WIDTH
    wise (Each half will make 1 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.
  2. Slice jalapeños in half LENGTH wise
    and remove seeds, ribs, and the end
    with the stem.
  3. In a small bowl, mix your softened
    cream cheese with your grated colby
    jack.
  4. Fill each jalapeño half with about 1
    Tbs cheese mixture. (Sometimes I use
    more)
  5. Place 1 jalapeño half at the end of
    each pounded breast piece. Roll over
    and together. *It doesn't always close
    the way you think it should. No worries!
    The bacon will pull it all together.
  6. Wrap each breast piece with 2 slices
    of bacon. I do 1 at a time (obviously),
    and just sort of wrap tightly and tuck the
    ends of the bacon under the strips. It all
    comes together in the cooking process.
    I promise you do not need toothpicks
  7. Preheat your grill to 350 degrees.
    Cook over indirect heat for 20-25
    minutes; turning every 4-5 minutes.
    Baste chicken with BBQ sauce each time
    you turn it. Giving it one final basting
    right before it's done. 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!

Printable Recipe Card

About Chicken Bombs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy



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