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12Aug2013_1_Captains-Schack_Chix-Bombs_GrillingDon’t be afraid! They will not explode. To the left is a photo of the chicken rolled and on the grill. Not very hard to do, but it does take a little time and a little care. Look at the recipe below. A fun and very good way to prepare chicken. Almost like a Cordon Bleu, at least for the stuffing practice. But do try it. Adjust the recipe as necessary and remember that the recipe as listed is for 10. No problem in cutting it in half. One Chicken Bomb is probably plenty for one person. Serve this with a great Hendrick’s Gin, Gin and Tonic. Enjoy!

Chicken Bomb plated with Baked Corn

Chicken Bomb plated with Baked Corn

Chicken Bombs

Makes 10 Chicken Bombs

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 (I look for low sugar — always )

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 a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

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.

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!

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!

The Chicken Bomb opened up to see the jalapeno stuffing.

The Chicken Bomb opened up to see the jalapeno stuffing.

This is not a hot – spicy – meal. I removed the ribs and the seeds to keep the heat low. If you want more heat, leave the ribs and seeds in. And I only used 1 piece of bacon per bomb. It held up very well. Cheers!