Spicy Chicken Bombs Recipes

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.

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.

Steps:

• Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4″ thick.
• Season with salt and pepper.
• Mix the two cheeses together and smear about 1 Tbsp into each pepper half. 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.(I only used one slice each).
• Bake at 400 degrees for the first 20 minutes, turning once to help cook the bacon. (I switched to a new pan at this point because it was so full of bacon grease) Baste with BBQ sauce and continue baking for about 10-15 minutes. (I turned mine of broil for a while to get the bakon crispy. But watch it close so it doesn't burn I also basted the chicken a few more times).
• You can also 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.
• Read more at http://myfridgefood.com/recipes/entree-chicken/spicy-chicken-bombs#PSo8F2FVuujz3tTE.99.