Chicken Bomb

5 Boneless, skinless chicken breast (makes 10 bombs)
5 Jalapeños, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 cup colby jack or cheddar cheese, shredded
Salt & Pepper to taste
1 Cup Richard’s BBQ sauce (anyone will do)

Slice checkin breast in half (like a hamburger bun), place between wax paper or plastic wrap and pound until 1/4” thick.
Season with S&P
Mix the two cheeses together and smear about 1 tbsp 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. We 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.

For oven: We suggest 400 degree and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon—best if cooked on a rack. Then cover in BBQ sauce and finish baking about ten minutes.