CHICKEN BOMBS WITH BACON AND JALAPENOS
One of our favorite grilling dishes.
Provided by Debbie 414
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 8
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
BACON GUACAMOLE CHICKEN BOMBS RECIPE BY TASTY
Here's what you need: ripe avocados, white onion, tomato, chopped fresh cilantro, kosher salt, fresh lime juice, boneless, skinless chicken breasts, black pepper, bacon, canola oil
Provided by Tasty
Categories Dinner
Yield 8 chicken bombs
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
- In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
- Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
- Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
- Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
- Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
- Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 6 grams, Fat 24 grams, Fiber 2 grams, Protein 37 grams, Sugar 1 gram
CHICKEN BOMBS
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
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
Have not tried this but it's up soon. It's got so many of my favorite ingredients. Putting here for safekeeping! Original recipe can be found at http://dishingwithleslie.blogspot.com/2012/09/chicken-bombs.html --
Provided by JudyCC
Categories Poultry
Time 45m
Yield 10 bombs, 5 serving(s)
Number Of Ingredients 7
Steps:
- Slice chicken breasts in half (like a hamburger bun). Place in a plastic food bag and pound until 1/4" thick. Season with salt and pepper.
- Mix the 2 cheeses together and smear about 1 tablespoons into each pepper half (use up the cheese between all of the peppers).
- Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the 2nd half with the other piece of bacon.
- Cook on a preheated 350 degree grill over indirect for 30 minutes or until chicken is done. Turn every 5 minutes and baste with barbecue sauce each time you turn it.
- For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times with the barbecue sauce and finish under the broiler to set the BBQ sauce. ~~I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat, cover with BBQ sauce and and finish baking/broiling.
- Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
ONE-PAN CHICKEN FAJITA BOMBS RECIPE BY TASTY
Here's what you need: olive oil, onion, red pepper, yellow pepper, green pepper, salt, pepper, shredded cheddar cheese, pepper jack cheese, cream cheese, boneless, skinless chicken breasts, chili powder, cumin, garlic powder, salsa, sour cream, guacamole
Provided by Adam Bianchi
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
- Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
- Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
- Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
- Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
- Heat pan over medium heat. If needed, add olive oil.
- Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
- Serve with salsa, sour cream, and guacamole!
- Enjoy!
Nutrition Facts : Calories 771 calories, Carbohydrate 23 grams, Fat 45 grams, Fiber 4 grams, Protein 65 grams, Sugar 10 grams
MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS
These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
- In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
- Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
- In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 420 mg, Sugar 3 g, TransFat 0 g
CHICKEN BOMBS
We love jalapeno peppers, and chicken, and I loved the name of the recipe. Plan on making it this week. saw recipe on Facebook Photos: my own
Provided by Carol Perricone
Categories Chicken
Time 50m
Number Of Ingredients 7
Steps:
- 1. Slice chicken breasts in half width wise. (each half will make a 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 and pepper.
- 2. Slice jalapenos in half, length wise and remove seeds, ribs, and the ends with the stem. (you might want to wear gloves and don't touch your face). In a small bowl, mix your softened cream cheese with your grated colby jack or cheddar cheese.
- 3. Fill each jalapeno half with about 1 Tblsp. cheese mixture (maybe a little more, as desired).
- 4. Place 1 jalapeno half at the end of each pounded breast piece. Roll chicken over jalapeno half and together. (don't worrry if it doesn't close like you think it should). The bacon will pull it all together.
- 5. Wrap each breast with 2 bacon strips. Just wrap tightly and tuck the ends of bacon under the strips. You don't need toothpicks.
- 6. Preheat bbq grill to 350 degrees. Cook chicken over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with bbq sauce each time you turn it. Give it 1 final basting just before it's done. **I baked the chicken bombs in the oven at 350 degrees for 45 minutes, instead of using the bbq. They cooked perfectly, and I opted not to use the bbq sauce. Chicken is ready when it reaches an internal temp. of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
BACON GUACAMOLE CHICKEN BOMBS
Number Of Ingredients 1
Steps:
- bake
SPINACH DIP CHICKEN BOMBS RECIPE - (4.7/5)
Provided by á-167595
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and drain.
BACON GUACAMOLE CHICKEN BOMBS RECIPE - (4.8/5)
Provided by Katecooks
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!
CHICKEN BOMBS
Steps:
- 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 and pepper.
- 2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
- 3. In a small bowl, mix your softened cream cheese with your grated colby jack.
- 4. Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
- 5. Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! 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 all comes together in the cooking process. I promise you do not need toothpicks
- 7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
CHICKEN BOMBS
Steps:
- Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it. For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking
CHICKEN BOMBS
Make and share this Chicken Bombs recipe from Food.com.
Provided by Alexandra B.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- After chicken is pounded thin. Mix the cheeses, garlic and creole seasoning in a small bowl. place a heaping spoon of cheese mixture into the half jalapeno. Place jalapeno at the end of the chicken closest to you and roll to where pepper is tucked inside chicken.
- Wrap the chicken tightly with 2 slices of bacon and place on a baking sheet or in a baking dish and coat with BBQ sauce. Bake uncovered @ 350 for 30-35 minutes.
Nutrition Facts : Calories 336.6, Fat 21.9, SaturatedFat 9.9, Cholesterol 122.4, Sodium 414.7, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 31.8
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