Crack Chicken Bombs Food

CHICKEN BOMBS

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.

CHICKEN BOMBS

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.
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CHICKEN BOMBS WITH BACON AND JALAPENOS

Steps:

• 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.

CRACK CHICKEN

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.