Ingredients
- 5 boneless, skinless, chicken breasts
- 5 jalapeño 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
Directions
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Slice chicken breasts in half WIDTH
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wise (Each half will make 1 Chicken
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Bomb). Place between two pieces of
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wax paper and pound to 1/4 inch
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thickness. *A rolling pin also does the
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trick. Season each with salt a pepper.
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Slice jalapeños in half LENGTH wise
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and remove seeds, ribs, and the end
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with the stem.
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In a small bowl, mix your softened
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cream cheese with your grated colby
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jack.
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Fill each jalapeño half with about 1
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Tbs cheese mixture. (Sometimes I use
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more)
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Place 1 jalapeño half at the end of
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each pounded breast piece. Roll over
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and together. *It doesn’t always close
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the way you think it should. No worries!
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The bacon will pull it all together.
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Wrap each breast piece with 2 slices
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of bacon. I do 1 at a time (obviously),
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and just sort of wrap tightly and tuck the
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ends of the bacon under the strips. It all
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comes together in the cooking process.
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I promise you do not need toothpicks!
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Preheat your grill to 350 degrees.
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Cook over indirect heat for 20-25
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minutes; turning every 4-5 minutes.
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Baste chicken with BBQ sauce each time
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you turn it. Giving it one final basting
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right before it’s done. Chicken is ready
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when it reaches an internal temp of 165
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degrees. If you don’t have a meat
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thermometer, pierce chicken with a
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fork. If juices run clear, it’s done!