They REALLY are little bombs of deliciousness! Don't judge...just enjoy! :D I really like them with fresh jalape�os. If that's too much spice for you, try them with a few strips of green bell pepper instead..
- 5 boneless, skinless, chicken breasts
- 5 jalape�o 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)
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 jalape�os 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 jalape�o half with about 1 Tbs cheese mixture. (Sometimes I use more)
5.) Place 1 jalape�o 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
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.