Cooking Time: 25 minutes | Temperature: 285°F | Serves: 2-3
- 2 Large Chicken Breasts, (cut across the middle to make 4 thin slices)
- 1 Jalapeno Pepper, seeded and chopped
- 2 Cheese Sticks (Pepper Jack, Cheddar or Mozzarella)
- 6-8 Strips of Turkey Bacon
- 1/4 Cup BBQ Sauce Of Choice
- Salt & Pepper, to taste
Coat the shallow pan with cooking spray. Clean, seed and chop your jalapeno, then set them aside. Remove your cheese sticks from their packaging and cut each in half. Next, trim and slice your chicken breast across the middle so you have 4 thin slices.
Place the chicken slices, in a large plastic bag one at a time, then pound them to an even thickness. (This will help them to cook more evenly) Season with salt and pepper. In the center of each chicken breast, add half a cheese stick and some chopped jalapeno peppers.
Roll up the chicken breasts with the filling inside. Brush the chicken with BBQ sauce and wrap it securely with a strip of bacon. A larger slice may require a second slice to wrap completely.
Air fry 2-3 chicken bombs at a time, for 20-25 minutes each or until juices run clear. Crowding the pan may result in uneven cooking and can prevent the bacon from crisping. Let stand for 5-10 minutes before serving.