Chicken Bombs

(from largomason’s recipe box)

Ingredients

  • 5 boneless, skinless, chicken breasts
  • 5 jalapeño peppers
  • 20 strips of bacon
  • 4 oz cream cheese, softened
  • 1 cup grated colby jack or cheddar
  • cheese
  • salt and pepper to taste
  • 1 cup BBQ sauce

Directions

  1. Slice chicken breasts in half WIDTH

  2. wise (Each half will make 1 Chicken

  3. Bomb). Place between two pieces of

  4. wax paper and pound to 1/4 inch

  5. thickness. *A rolling pin also does the

  6. trick. Season each with salt a pepper.

  7. Slice jalapeños in half LENGTH wise

  8. and remove seeds, ribs, and the end

  9. with the stem.

  10. In a small bowl, mix your softened

  11. cream cheese with your grated colby

  12. jack.

  13. Fill each jalapeño half with about 1

  14. Tbs cheese mixture. (Sometimes I use

  15. more)

  16. Place 1 jalapeño half at the end of

  17. each pounded breast piece. Roll over

  18. and together. *It doesn’t always close

  19. the way you think it should. No worries!

  20. The bacon will pull it all together.

  21. Wrap each breast piece with 2 slices

  22. of bacon. I do 1 at a time (obviously),

  23. and just sort of wrap tightly and tuck the

  24. ends of the bacon under the strips. It all

  25. comes together in the cooking process.

  26. I promise you do not need toothpicks!

  27. Preheat your grill to 350 degrees.

  28. Cook over indirect heat for 20-25

  29. minutes; turning every 4-5 minutes.

  30. Baste chicken with BBQ sauce each time

  31. you turn it. Giving it one final basting

  32. right before it’s done. Chicken is ready

  33. when it reaches an internal temp of 165

  34. degrees. If you don’t have a meat

  35. thermometer, pierce chicken with a

  36. fork. If juices run clear, it’s done!

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