Ingredients:

  • 2 lbs chicken tenders or thinly sliced chicken breast
  • 20 strips smoked bacon, thinly sliced
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup smoked turkey, finely diced
  • 8 oz cream cheese, softened
  • ¼ cup pickled jalapeños, minced
  • 2 tbsp fresh chives, chopped
  • ¼ tsp cayenne pepper

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, finely diced smoked turkey, minced jalapeños, chives, and cayenne pepper. Stir until the mixture is velvety and the turkey is evenly distributed.
  2. Place the chicken tenders between two sheets of plastic wrap. Use the flat side of a meat tenderizer to pound the chicken into a consistent rectangular shape, approximately ¼ inch thick.
  3. Season both sides of the pounded chicken with garlic powder, smoked paprika, salt, and black pepper.
  4. Place approximately 2 tablespoons of the turkey-cheese mixture in the center of each chicken piece. Fold the edges of the chicken over the filling to create a tight pouch.
  5. Wrap one slice of smoked bacon tightly around each chicken bomb, overlapping the edges to seal the filling. Secure the bacon firmly with a toothpick.
  6. Preheat oven to 400°F (200°C). Place the bombs on a parchment-lined baking sheet, ensuring at least one inch of space between each piece; cook in batches if they do not fit in one layer.
  7. Bake for 25–30 minutes until the bacon is mahogany-colored and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read meat thermometer.