Guest Post – Chicken Bombs
Every now and then, my husband helps choose a meal to have for dinner. A few days ago, he sent me a recipe on Facebook. I have to be honest and say that my mouth immediately began to water. The picture on the left is called “Chicken Bombs” and they were, well….the bomb! Here is how to make them!
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 (I like Sweet Baby Ray’s)
Directions
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 a 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!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.
Even though it gives instructions on baking them, I would suggest grilling them. The juices made the bacon soft on the bottom. I prefer bacon crispy, so that is just my opinion. Once again, I hope you enjoy these as much as my family did!
Amy Royce has two children and has been married since 1995. She is an affiliate marketer and a Virtual Assistant. She enjoys helping others through the programs she markets and the tasks she performs as a VA.
