Post by rivaliva on Mar 26, 2018 20:12:34 GMT -5
This is the recipe I use. I did make the note about wrapping the chicken with the bacon and I do use more of the Colby Jack cream cheese mixture. I trim the jalapeños if they are too long.
CHICKEN BOMBS-SERVES 10
Ingredients:
5 boneless, skinless, chicken breasts
5 jalapeño 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
Directions:
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 jalapeños 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 jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5.) 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.
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
To Bake: Bake on a broiler pan, 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.
NOTE FOR BAKING: 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, brush with BBQ sauce and finish baking.
NOTE FOR WRAPPING THE BACON AROUND THE CHICKEN: Once you have the chicken rolled around the stuffed jalapeño, imagine a tube and take your first strip of bacon and go from one end to the other. Then take the second strip and wind around the your chicken. If you don’t care about fat, use a second strip to wrap around the chicken.
CHICKEN BOMBS-SERVES 10
Ingredients:
5 boneless, skinless, chicken breasts
5 jalapeño 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
Directions:
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 jalapeños 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 jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5.) 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.
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
To Bake: Bake on a broiler pan, 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.
NOTE FOR BAKING: 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, brush with BBQ sauce and finish baking.
NOTE FOR WRAPPING THE BACON AROUND THE CHICKEN: Once you have the chicken rolled around the stuffed jalapeño, imagine a tube and take your first strip of bacon and go from one end to the other. Then take the second strip and wind around the your chicken. If you don’t care about fat, use a second strip to wrap around the chicken.