Chicken Bombs

Diets

Gluten free

Ingredients

Meat
- 20 slices Bacon
- 5 Chicken breasts-makes 10 bombs, boneless skinless

Produce
- 5 Jalapenos

Baking & Spices
- 1 Salt and pepper

Dairy
- 1 cup Colby jack or cheddar cheese
- 4 oz Cream cheese

Desserts
- 1 cup Bbq sauce-i used sweet baby ray's

Found on keyingredient.com

Description

These little guys are fun to bring to any barbecue! We've been grilling them up for years now, but really didn't know what to call them. The kids started calling them "Chicken Bombs" and the name sorta stuck. Oh, I suppose I could call them " Bacon Wrapped Chicken Breasts Stuffed With Cheddar, Cream Cheese, And Jalapeños." But why go to all that trouble and formality? IT'S BARBECUE FOOD! And they REALLY are little bombs of deliciousness! Don't judge...just enjoy!

Ingredients

5 boneless, skinless chicken breasts-makes 10 bombs
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 ounces cream cheese, softened
1 cup colby jack or cheddar cheese, shredded
Salt and Pepper to taste
1 cup BBQ sauce-I used Sweet Baby Ray's

Directions

Directions Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. Cook on a preheated 350 degree fahrenheit grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it. For oven: Bake at 375 degrees fahrenheit for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree fahrenheit oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375 degrees fahrenheit, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking.
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. Cook on a preheated 350 degree fahrenheit grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it. For oven: Bake at 375 degrees fahrenheit for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree fahrenheit oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375 degrees fahrenheit, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking.

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