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!
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
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 ***
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