This is a print preview of "CHICKEN BOMBS (Redue)" recipe.

CHICKEN BOMBS (Redue) Recipe
by Gerry Robinson

CHICKEN BOMBS (Redue)

There are many versions of this recipe already floating around. This is the way I like them. Hope you enjoy my version!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
  Servings: 1

Ingredients

  • Bag of thawed long chicken tender strips ( boneless and skinless),
  • MT. OLIVE'S Diced Jalapeno Peppers,
  • 1/8 teaspoon of McCormick's GRILL MATES Smokehouse Maple Seasoning,
  • 1 package of thin sliced bacon ( any brand ), each strip cut in half,
  • 1/4 teaspoon dark brown sugar,
  • 1/8 teaspoon prepared mustard ( any brand from the bottle ),
  • 1/4 teaspoon light brown sugar,
  • 1 tablespoon OPEN PIT Bar-B-Que Sauce,
  • 1 tablespoon JACK DANIEL'S STEAK SAUCE,
  • 1 non-stick cookie sheet.

Directions

  1. Preheat oven to 325 degrees,
  2. In a bowl mix the mustard/seasoning/brown sugars/bar-b-que sauce/steak sauce together with just enough water to make it a thick liquid but not runny,
  3. Cut chicken strips into thirds,
  4. Slice open each piece to make a pocket,
  5. Fill each pocket with some of the diced jalapeno peppers,
  6. Completely dip each chicken piece in the thick liquid mixture,
  7. Wrap each chicken piece with half a strip of bacon,
  8. Place wrapped chicken on the cookie sheet but be sure to space the pieces,
  9. Bake until the bacon has a brown crispy like appearance,
  10. Place each piece on a paper towel to absorb grease from bacon,
  11. Remove a serve on a plater. ENJOY!!!!!