Chicken Bombs with Bacon and Jalapenos
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Source:

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.