Ingredients
Scale
- 10 to 12 soft mozzarella balls (bocconcini or ciliegine)
- 5 to 6 bacon strips, each cut in half
- 2 big skinless, boneless chicken breasts, sliced into chunks (about 2 inches wide)
- 1 teaspoon black pepper, ground
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon Italian blend herb mix
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Chopped fresh parsley (2 tablespoons for topping, optional)
- Skewers (metal or wooden)
- Toothpicks (optional)
Instructions
- Preheat your oven or grill to 400°F (200°C).
- In a bowl, combine chicken cubes and olive oil, then add garlic powder, smoked paprika, Italian herb mix, pepper, and salt. Mix until well coated.
- Flatten each chicken chunk and place a mozzarella ball in the center, wrapping the meat around it to encase the cheese.
- Wrap each cheesy chicken ball with a piece of bacon, securing with a toothpick if necessary.
- Thread 3-4 bacon-wrapped chicken bombs onto each skewer, ensuring they are spaced out.
- Place skewers on the grill or in the oven, turning halfway through cooking for 20 to 25 minutes until nicely browned.
- Let cool slightly before removing toothpicks, sprinkle with chopped parsley, and enjoy!
Notes
Use soft mozzarella balls for the best melting effect. Don’t rush cooking time to keep the chicken juicy.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 2 skewers
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg