Buffalo Chicken Bombs (Printer-friendly)

Tender chicken stuffed with cheese and buffalo sauce, wrapped in crispy bacon for the ultimate party appetizer.

# What You'll Need:

→ Chicken & Filling

01 - 4 boneless skinless chicken breasts
02 - 4 oz cream cheese softened
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup buffalo wing sauce
05 - 2 green onions finely chopped
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

→ Assembly

08 - 8 slices streaky bacon
09 - Toothpicks for securing

→ Optional Garnish

10 - Fresh chives or parsley chopped
11 - Extra buffalo sauce for drizzling

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - In a bowl, mix cream cheese, mozzarella, buffalo sauce, green onions, garlic powder, and black pepper until smooth.
04 - Stuff each chicken breast with an equal amount of the cheese mixture, pressing the edges to seal as best as possible.
05 - Wrap each stuffed chicken breast with 2 bacon slices, overlapping to cover the filling. Secure ends with toothpicks if needed.
06 - Place chicken bombs seam-side down on the prepared baking sheet.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature 165°F) and bacon is crispy.
08 - If desired, broil for 2 to 3 minutes to crisp up the bacon further.
09 - Rest for 5 minutes, then remove toothpicks. Drizzle with extra buffalo sauce and garnish with chives or parsley.

# Expert Advice:

01 -
  • The combination of spicy buffalo sauce and creamy cheese creates this incredible flavor explosion that everyone talks about
  • Bacon wrapped around juicy chicken breast makes these practically foolproof even if you are new to cooking
  • These can be prepped ahead and baked whenever guests arrive making party prep so much easier
02 -
  • Soggy bacon happens when you skip the broiler step so do not be afraid to give it that final blast of high heat
  • Use a meat thermometer because overcooked chicken breast becomes dry and disappointing
  • The toothpicks can be sharp so warn your guests before serving or remove them in the kitchen first
03 -
  • Pat the chicken dry with paper towels before stuffing to help the bacon stick better and crisp up nicely
  • If your bacon is not crisping enough try starting with room temperature bacon slices rather than cold from the package

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