Chicken Bombs with Bacon and Jalapenos

Chicken Bombs with Bacon and Jalapenos

by Alison Gardner 1 year ago
5 (2)
30 minutes
323.1 kcal
5.3 g carbs
Description

One of our favorite grilling dishes.

Ingredients
  • 5 (4 ounce) skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 1 ¼ cups shredded Monterey Jack cheese
  • ½ (8 ounce) package cream cheese
  • 5 jalapeno peppers, halved and seeded
  • 30 slices bacon
  • roasting string
  • ½ cup barbecue sauce, or to taste
Directions
  1. 1. 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. 2. 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. 3. 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. 4. 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. 5. Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.
Nutrition Facts
serving: 10 chicken bombs
calories: 323.1 kcal
carbohydrates: 5.3 g
protein: 26.4 g
saturated fat: 9.3 g
cholesterol: 87.7 mg
sodium: 932.2 mg
fiber: 0.1 g
sugar: 3.4 g