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Name: Chicken Bombs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 5 each boneless chicken breasts Skinless; 5 each Jalapeno peppers Deseeded; 20 Strips Bacon; 4 Oz Cream cheese Softened; 1 cup Colby jack cheese; Salt & pepper To taste; 1 cup BBQ sauce

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INGREDIENTS

5 each boneless chicken breasts ; Skinless
5 each Jalapeno peppers ; Deseeded
20 Strips Bacon
4 Oz Cream cheese ; Softened
1 cup Colby jack cheese
Salt & pepper ; To taste
1 cup BBQ sauce

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees.

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 does the trick. Season each with salt and pepper.

Slice jalapeños in half, lengthwise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened cream cheese with your Colby jack.

Fill each jalapeño half with about 1 tablespoonful of cheese mixture.

Place one 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"

Wrap each breast with two slices of bacon, tucking the ends of the bacon under the strips.

Cook over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Chicken is ready when it reaches an internal temperature of 165 degrees or juices run clear.

NOTES

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Chicken Bombs

5 each boneless chicken breasts Skinless
5 each Jalapeno peppers Deseeded
20 Strips Bacon
4 Oz Cream cheese Softened
1 cup Colby jack cheese
 Salt & pepper To taste
1 cup BBQ sauce

Preheat the oven to 350 degrees.

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 does the trick. Season each with salt and pepper.

Slice jalapeños in half, lengthwise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened cream cheese with your Colby jack.

Fill each jalapeño half with about 1 tablespoonful of cheese mixture.

Place one 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"

Wrap each breast with two slices of bacon, tucking the ends of the bacon under the strips.

Cook over indirect heat for 20-25 minutes, turning every 4-5 minutes.  Baste chicken with BBQ sauce each time you turn it. Chicken is ready when it reaches an internal temperature of 165 degrees or juices run clear.

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Nutrition

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Serving Size: 1 Serving (561g)
Recipe Makes: 5 Servings

Calories: 757
Calories from Fat: 203 (27%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 2.1g
Cholesterol 309mg		95 %
Sodium 631.5mg		22 %
Potassium 1344.8mg		35 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 19.8g
Protein 110.8g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 757

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