Makes 20 bombs (one chicken breast makes 4 bacon chicken bombs)
- 5 boneless skinless chicken breasts or 10 filets
- 4 ounces of cream cheese softened
- 1 cup of cheddar cheese shredded
- Salt and pepper to taste
- 10 slices of bacon cut in half
- 3/4 cup Frank's Hot Sauce
- 2 Serrano peppers (optional)
Preheat oven to 350°F (176.6°C). Line a baking sheet with aluminum foil. If using chicken breasts cut them lengthwise into two thin filets. Each filet will make 2 bombs. Pound the chicken filets between parchment paper until about a quarter inch thick. Then cut them in half widthwise and season each with salt and pepper. In a bowl mix cream cheese and cheddar until well blended. Take each chicken filet and spread the combined cheese along the length of it. Brush some hot sauce or sprinkle chopped serrano (after cleaning out the inside removing seeds) on the top of the cheese. Roll up the filet. Take a slice of bacon cut in half. Take one half of the cut bacon and stretch it a bit. Then roll up the filet with this half securing it in the middle. Now take the other half of the bacon and roll it cross ways so that the filet is all covered. This keeps in the cheese from dropping out. If you need more bacon by all means use it. Bake for 20 minutes. Put the baked chicken bombs on another lined baking sheet (without all of the bacon grease to prevent flare ups) under the broiler until bacon is crisp, about 5 minutes. Use Frank's Hot Sauce as a dipping sauce.
3. Pounded, cut into strips.
4. Chicken Breast Strip Half Cut
I tried this without the bacon and just rolled up the chicken it was quite good so the bacon isn’t necessary.