5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated cheddar
cheese ( use low fat if you wish)
salt and pepper to taste
1 cup BBQ sauce (find something with low sugar)
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
3.) In a small bowl, mix your softened cream cheese with your grated
4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use
5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll
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
7.) Preheat your grill to 350 degrees
minutes; turning every 4-5 minutes
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.