Best 5 Chicken Bombs Recipes
**Tantalize your taste buds with our delectable selection of chicken bomb recipes, offering a symphony of flavors to satisfy every palate.**
From the classic and irresistible Buffalo Chicken Bombs to the tantalizingly tangy Sweet and Sour Chicken Bombs, our collection boasts an array of culinary delights that will leave you craving more. For a burst of heat and spice, try our fiery Sriracha Ranch Chicken Bombs or the audaciously bold Nashville Hot Chicken Bombs. If you prefer a milder touch, our Honey Garlic Chicken Bombs provide a sweet and savory balance that will surely delight.
Vegetarians and health-conscious individuals can indulge in our flavorful Veggie-Packed Chicken Bombs, featuring a medley of crisp vegetables enveloped in a savory chicken mixture. And for those with dietary restrictions, our Gluten-Free Chicken Bombs offer a delicious alternative without compromising taste.
Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success for both novice and seasoned cooks. Whether you seek a quick and easy appetizer or a hearty main course, our chicken bomb recipes deliver a delightful culinary experience that will impress family and friends alike.
CHICKEN BOMBS
This is a great recipe to have with friends and family, or for a buffet line. I love to invite a few friends over and serve this with a few other appetizers. A friend brought me a version of this recipe and through a little tweaking we were able to come up with this great dish.
Provided by AMBDAU
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
- Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
- Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
- Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
- Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 11 g, Cholesterol 72.1 mg, Fat 14.9 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 7.8 g, Sodium 348.3 mg, Sugar 6.9 g
CHICKEN BOMBS
Have not tried this but it's up soon. It's got so many of my favorite ingredients. Putting here for safekeeping! Original recipe can be found at http://dishingwithleslie.blogspot.com/2012/09/chicken-bombs.html --
Provided by JudyCC
Categories Poultry
Time 45m
Yield 10 bombs, 5 serving(s)
Number Of Ingredients 7
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.
ONE-PAN CHICKEN FAJITA BOMBS RECIPE BY TASTY
Here's what you need: olive oil, onion, red pepper, yellow pepper, green pepper, salt, pepper, shredded cheddar cheese, pepper jack cheese, cream cheese, boneless, skinless chicken breasts, chili powder, cumin, garlic powder, salsa, sour cream, guacamole
Provided by Adam Bianchi
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
- Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
- Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
- Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
- Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
- Heat pan over medium heat. If needed, add olive oil.
- Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
- Serve with salsa, sour cream, and guacamole!
- Enjoy!
Nutrition Facts : Calories 771 calories, Carbohydrate 23 grams, Fat 45 grams, Fiber 4 grams, Protein 65 grams, Sugar 10 grams
CHICKEN BOMBS
We love jalapeno peppers, and chicken, and I loved the name of the recipe. Plan on making it this week. saw recipe on Facebook Photos: my own
Provided by Carol Perricone
Categories Chicken
Time 50m
Number Of Ingredients 7
Steps:
- 1. Slice chicken breasts in half width wise. (each half will make a 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 and pepper.
- 2. Slice jalapenos in half, length wise and remove seeds, ribs, and the ends with the stem. (you might want to wear gloves and don't touch your face). In a small bowl, mix your softened cream cheese with your grated colby jack or cheddar cheese.
- 3. Fill each jalapeno half with about 1 Tblsp. cheese mixture (maybe a little more, as desired).
- 4. Place 1 jalapeno half at the end of each pounded breast piece. Roll chicken over jalapeno half and together. (don't worrry if it doesn't close like you think it should). The bacon will pull it all together.
- 5. Wrap each breast with 2 bacon strips. Just wrap tightly and tuck the ends of bacon under the strips. You don't need toothpicks.
- 6. Preheat bbq grill to 350 degrees. Cook chicken over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with bbq sauce each time you turn it. Give it 1 final basting just before it's done. **I baked the chicken bombs in the oven at 350 degrees for 45 minutes, instead of using the bbq. They cooked perfectly, and I opted not to use the bbq sauce. 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!
CHICKEN BOMBS
Steps:
- Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just 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 second half with the other piece of bacon. 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. For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times 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 (if you don't have a broiler pan), cover in BBQ sauce and finish baking
Tips:
- Prep the Chicken Breasts: Use a sharp knife to slice the chicken breasts into thin, even-sized pieces. This will help them cook evenly and quickly.
- Tenderize the Chicken Breasts: To make the chicken breasts extra tender, use a meat mallet or rolling pin to pound them until they are about ¼ inch thick. This will help break down the fibers and make them more tender.
- Use a flavorful breading: The breading is what gives the chicken bombs their delicious flavor. Use a combination of bread crumbs, flour, seasonings, and herbs to create a flavorful coating.
- Don't overcrowd the pan: When frying the chicken bombs, don't overcrowd the pan. This will cause the oil temperature to drop and the chicken bombs will not cook evenly.
- Cook the chicken bombs until they are golden brown: Cook the chicken bombs until they are golden brown on all sides. This will ensure that they are cooked through and crispy.
- Serve the chicken bombs with your favorite dipping sauce: Chicken bombs are delicious served with a variety of dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
Chicken bombs are a delicious and easy-to-make appetizer. They are perfect for parties or game day gatherings. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that everyone will love.
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