Buffalo Chicken Bombs (Printable)

Bacon-wrapped chicken stuffed with spicy buffalo cream cheese filling

# What You'll Need:

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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 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F) and bacon is crispy.

08 - If desired, broil for 2-3 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.

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The combination of spicy buffalo sauce cooling down in that creamy cheese filling creates this incredible temperature contrast that keeps everyone coming back for seconds
They look like you spent hours in the kitchen, but the truth is they come together faster than you can debate which pizza to order for the game

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I once forgot to warn guests about the toothpicks, and someone bit into one, so now I always mention it or put a little flag in the serving dish
Letting them rest for 5 minutes before serving isn't optional, because cutting into them too early makes all that lovely cheese filling run out onto the cutting board instead of staying where it belongs

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If the bacon starts shrinking too much during baking, you can gently press it back into place with tints halfway through, though it won't look as perfect as when it started
Broiling at the very end is the secret to restaurant-style crispy bacon without overcooking the chicken inside