Chicken Bombs

Chicken bombs (via Dishing With Leslie)


5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of turkey bacon
4 oz low fat cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce ( sugar free if available)
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, 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.

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