- 5 (4 ounce) skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 1 1/4 cups shredded Monterey Jack cheese
- 1/2 (8 ounce) package cream cheese
- 5 jalapeno peppers, halved and seeded
- 30 slices bacon
- roasting string
- 1/2 cup barbecue sauce, or to taste
- 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.
05/07/2018
recipepes.com
Chicken Bombs with Bacon and Jalapenos, recipe
PT15M
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5
455 calories
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