Ingredients
• 1 lb (450g) boneless chicken breasts, butterflied or pounded thin
• 4 oz cream cheese, softened (or dairy-free alternative)
• ½ cup cooked bacon, crumbled
• 2–3 jalapeños, seeded and finely diced (adjust for heat)
• ½ cup shredded cheddar cheese
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & black pepper to taste
• Optional: 1 tbsp ranch seasoning or fresh herbs (chives, cilantro)
For the coating (optional):
• ½ cup breadcrumbs or panko
• 1 egg, beaten
• Cooking spray or oil (for baking/grilling)
Instructions
- Make the filling: In a bowl, mix cream cheese, crumbled bacon, diced jalapeños, cheddar, smoked paprika, garlic powder, salt, and pepper.
- Lay chicken pieces flat. Divide filling evenly down the center of each. Fold sides over and roll into tight logs. Secure with toothpicks if needed.
- Optional crispy coating: Dip each roll in beaten egg, then roll in breadcrumbs.
- Preheat oven to 375°F (190°C) or preheat grill.
- Place chicken bombs seam-side down on a greased baking sheet or grill grate. Lightly spray with oil.
- Bake 25–30 minutes or grill 6–8 minutes per side, until chicken reaches 165°F (74°C) and juices run clear.
- Let rest 5 minutes. Slice and serve warm.
✨ Serve with:
• Ranch or blue cheese dressing for dipping
• Crispy fries or coleslaw
• A cold beer or citrusy cocktail
💡 Make ahead: Assemble unbaked bombs and refrigerate overnight. Cook fresh when ready!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 4 (2 bombs each) , Calories : 320 , Net Carbs: 6g , Fats: 18g , Protein: 34g