Chicken Bombs With Bacon And Jalapenos Recipes

CHICKEN BOMBS

Chicken Bombs image

This is a great recipe to have with friends and family, or for a buffet line. I love to invite a few friends over and serve this with a few other appetizers. A friend brought me a version of this recipe and through a little tweaking we were able to come up with this great dish.

Provided by AMBDAU

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup finely chopped green onion, or to taste
1 jalapeno pepper, finely chopped
salt and ground black pepper to taste
8 chicken tenders
8 slices bacon
8 toothpicks
6 tablespoons pepper jelly

Steps:

Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 11 g, Cholesterol 72.1 mg, Fat 14.9 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 7.8 g, Sodium 348.3 mg, Sugar 6.9 g

CHICKEN BOMBS WITH BACON AND JALAPENOS

Chicken Bombs with Bacon and Jalapenos image

One of our favorite grilling dishes.

Provided by Debbie 414

Categories Chicken Breasts

Time 1h

Yield 10

Number Of Ingredients 8

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

Steps:

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.
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.
Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
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.
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 : Calories 323.1 calories, Carbohydrate 5.3 g, Cholesterol 87.7 mg, Fat 21.1 g, Fiber 0.1 g, Protein 26.4 g, SaturatedFat 9.3 g, Sodium 932.2 mg, Sugar 3.4 g

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