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How to Make

Step 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 a pepper.
Step 2: Slice jalapeños in half LENGTH wise and remove stems, seeds, and ribs.
Step 3: In a small bowl, combine the cream cheese with the grated cheese.
Step 4: Fill each jalapeño half with about 1 Tbsp of the cheese mixture. (Sometimes I use more)
Step 5: Place one jalapeño half at the end of each pounded breast piece. Roll over and together. It may not look pretty, but no worries! The bacon will pull it all together.
Step 6: Wrap each breast piece tightly with 2 slices of bacon. Tuck the ends of the bacon under. It all comes together in the cooking process - you do NOT need toothpicks!
Step 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.
Step 8: 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!
Optional Baking Instructions: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.