Makes 6 Large Chicken Bombs
1 pound boneless, skinless chicken breast
2 jalapenos, seeds and pith removed
½ c cream cheese
¼ c cheddar cheese
2 teaspoons kosher salt
1 teaspoon garlic salt
½ teaspoon pepper
16 slices uncooked bacon
½ c Rufus Teague Whiskey Maple BBQ Sauce
½ t smoked paprika
Preheat your oven to 400 degrees.
Slice your chicken into strips, similar to what you would use for chicken tenders. Set aside.
Mix together cream cheese, jalapenos, cheddar cheese, kosher salt, garlic salt, smoked paprika, BBQ sauce.
Take about a tablespoon of your cream cheese mix, smooth onto the chicken strip, and roll up into a spiral. Repeat for all your strips.
After you have all of your chicken rolls ready, wrap each uncooked popper with a slice or two of bacon. Brush the finished popper with some more Rufus Teague Whiskey Maple BBQ Sauce.
Sauté for about 3 minutes on each side. Finish in oven for 15 minutes. For extra crispy bacon, place under broiler for about 2 minutes.
Serve with more Rufus Teague Whiskey Maple BBQ Sauce!