Chicken Bombs

By Grammie926

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 chicken breasts, boneless, skinless
• 5 jalapeño peppers or strips from 2 bell peppers
• 20 strips bacon
• 4 ounce cream cheese, softened
• 1 cup Colby Jack or cheddar cheese, grated
• Salt and pepper to taste
• 1 cup BBQ sauce (I like Sweet Baby Ray's)

Details

Servings 10
Preparation time 10mins
Cooking time 30mins
Adapted from dishingwithleslie.blogspot.mx

Preparation

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 a pepper.

Slice jalapeños in half length wise and remove seeds, ribs, and the end with the stem.

In a small bowl, mix your softened cream cheese with your grated Colby Jack.

Fill each jalapeño half with about 1 tablespoon cheese mixture, or more to taste.

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.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time 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!

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!

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.