Chicken Bombs with Bacon and Jalapenos

Name: Chicken Bombs with Bacon and Jalapenos recipe
Prep time: 30 min
Cook time: 30 min
Yield: 10 chicken bombs
Cuisine: Global
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

by Alison Gardner 1 year ago

5 (2)

30 minutes

323.1 kcal

5.3 g carbs

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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. 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. 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. 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. 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. 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