Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 8 slices thick-cut bacon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 6 ounces cream cheese, softened
  • 2-3 fresh jalapeños, diced (seeds removed)
  • ¼ cup shredded cheddar cheese
  • ¼ cup sour cream
  • 1 tablespoon lime juice

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice chicken breasts horizontally to create chicken pockets. Use a meat mallet to pound pockets to about ¼ inch thick.
  2. In a mixing bowl, combine softened cream cheese, diced jalapeños, shredded cheddar cheese, sour cream, and lime juice. Mix until well combined.
  3. Spoon jalapeño filling into each chicken pocket. Fold over chicken to enclose filling, securing with toothpicks or kitchen twine if necessary.
  4. Lay strips of bacon over filled chicken breasts, covering edges. Place wrapped chicken bombs on a parchment-lined baking sheet.
  5. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over bombs. Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through.
  6. Let rest for a few minutes before removing toothpicks. Serve warm.