Name: Chicken Bombs with Bacon and Jalapenos
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Skinless, boneless chicken breast halves - 5 (4 ounce); Salt and freshly ground black pepper to taste - 5 (4 ounce); Shredded Monterey Jack cheese - 1 ¼ cups; Cream cheese - ½ (8 ounce) package; Jalapeno peppers, halved and seeded - 5; Bacon - 30 slices; Roasting string - 30 slices; Barbecue sauce, or to taste - ½ cup

Ingredients for - Chicken Bombs with Bacon and Jalapenos

1. Skinless, boneless chicken breast halves 5 (4 ounce)

2. Salt and freshly ground black pepper to taste 5 (4 ounce)

3. Shredded Monterey Jack cheese 1 ¼ cups

4. Cream cheese ½ (8 ounce) package

5. Jalapeno peppers, halved and seeded 5

6. Bacon 30 slices

7. Roasting string 30 slices

8. Barbecue sauce, or to taste ½ cup

How to cook deliciously - Chicken Bombs with Bacon and Jalapenos

1 . Stage

Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

2 . Stage

Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.

3 . Stage

Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.

4 . Stage

Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.

5 . Stage

Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.