Friday, November 16, 2012

Chicken Bombs from Dishing With Leslie

Hello World!  Again, I'm MIA.  I've got the deep cleaning bug.  We're talking cleaning the baseboards and getting in the nooks and crannies.  No, I'm not pregnant.  lol.  Just want a super clean house before I break out the Christmas decorations.  

I have a ton of posts planned to write, but to be honest I just haven't felt like it.  Blogging is supposed to be fun, not work.  So, I've taken a step back.  I've waited.  I've cleaned.  And, now I feel like posting.  

A while back, sweet Leslie at Dishing With Leslie shared her Chicken Bombs recipe at my Make it Pretty Monday party.  I just had to try this one.  I read the recipe to The Dedicated Husband and he said, "Well, if there is bacon and jalapenos, I'll eat it."  In fact, he ordered up some for his family birthday bash.  Here is my rendition of Leslie's Chicken Bombs!  And, they are the Bomb!

I didn't break out the grill, so this is a picture of the baked version.  

Dishing With Leslie's Chicken Bombs
5 boneless, skinless, chicken breasts
5 jalapeno 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 

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. Season each with salt a pepper. 

Slice jalapenos in half LENGTH wise and remove seeds, ribs, and the end with the stem.

In a small bowl, mix your softened cream cheese with your grated colby jack.

Fill each jalapeno half with about 1 Tablespoon cheese mixture. 

Place 1 jalapeno half at the end of each pounded breast piece. Roll over and together. It doesn't always close the way you think it should. The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. Wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. No toothpicks needed.  

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, 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.

***Side note, I baked ours, but I didn't put them under the broiler.  They smelled so good, and, well, we couldn't wait to eat them!***

Thank you Leslie for such a delicious dish!  It is going in our box of favorite family recipes.  

Please head over to Dishing With Leslie and show her some comment love.  

There is still time to link up at Make it Pretty Monday.  Click here to go straight to the soiree.  Wishing all a beautiful weekend and remember to be kind to one another!  


***Recipe credit:  Dishing With Leslie ***
***Photo credit:  The Dedicated House ***

Sharing at these lovely parties:


  1. These sound sinfully delicious. I'm with your husband...if it has bacon, jalapenos and cheese, I'd love them. :)

  2. this looks and sounds YUMMY ! I will have to give it try ! Thanks for sharing . Have a good day !

  3. Kathryn, These looks scrumptious! I would love you to share them at ON THE MENU MONDAY going on now!!! I'm trying these for sure!
    Here is the link:
    Hope to see you and your "bombs" there!

  4. Looks delicious...I may try this with a vegetarian twist since we do not eat meat. Have a great Thanksgiving :)

  5. Deep cleaning for Christmas....that's what I do too! Yesterday it was windows. Except that the magic window cleaning tablets weren't available at the store in my new town. Ugh. I have to go back out...husband moving ladder, extension pole in hand, getting a core work-out...all over again. The cleaner I used....streaky windows...which didn't show up until the sun came out this morning. :-(
    Happy Thanksgiving!

  6. Thanks so much for sharing your yummy recipe at my party at House on the Way! Have a great week.

  7. OK, the title got me. Great idea...

  8. Wow! Another great recipe! Thanks for linking up at the Adorned From Above Blog Hop.
    Adorned From Above,
    The Busy Bee's,
    Myrna and Joye

  9. oh yum

    what a fun way
    to jazz up my boring chicken

    thanks for sharing
    at Fridays Unfolded!


  10. Hi Kathryn! I've sort of stepped back from blogging also, but its because I'm taking care of my new grandson Bowen during the week. I just can't seem to keep up but I'm working on it. Love the recipe and if my hubby would eat chicken I would definitely cook it! He's a chickenaphob! lol Thanks so much for linking up this week at Transformed Tuesday. Hugs, Peggy

  11. These sounds so yummy with those jalapenos in them... I may have to make some for Christmas or sometime around then.... Thanks for sharing!

    hugs x

    1. Crystelle, let me know if you make them and how they turned out! They are so yummy! Toodles, Kathryn

  12. These sound yummy! I will definitely be giving them a try! They are a feature this week at Ivy and Elephants. Stop by and grab a featured button!
    Big hugs,

  13. Thank you for joining me at Home Sweet Home and have a Merry Christmas!

  14. Hi Kathryn,
    This look delicious. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
    Debi @ Adorned From Above
    Joye and Myrna @ The Busy Bee's
    Linda @ With A Blast