Chicken Bombs
aka Jalapenos stuffed with cream
cheese and colby Jack, wrapped with chicken breast
and bacon and basted with BBQ sauce ~Frisky
Ingredients
5 boneless, skinless chicken breasts-makes 10 bombs
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce-
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 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 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 oven and no BBQ sauce for the first 20 minutes, turning once to help
cook the bacon. Then reduce heat to 375, 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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