Garlic Mozzarella Chicken Bomb Skewers (Print Version)
Juicy chicken stuffed with melty mozzarella, all bundled up in bacon and finished with garlic and herb goodness.
# Ingredients:
→ Main Components
01 -
10 to 12 soft mozzarella balls (bocconcini or ciliegine)
02 -
5 to 6 bacon strips, each cut in half
03 -
2 big skinless, boneless chicken breasts, sliced into chunks about 2 inches wide
→ Seasonings and Oil
04 -
1 teaspoon black pepper, ground
05 -
1/2 teaspoon salt
06 -
1 tablespoon olive oil
07 -
1 teaspoon Italian blend herb mix
08 -
1 teaspoon garlic powder
09 -
1 teaspoon smoked paprika
→ Finishing and Garnish
10 -
Chopped fresh parsley, 2 tablespoons (for topping, if you like)
→ Other
11 -
Skewers, metal or wooden
12 -
Toothpicks if you want to pin things together
# Instructions:
01 -
Crank your oven or grill up to 400°F (200°C) so it gets nice and hot all over.
02 -
Drop your chicken cubes into a bowl and pour in the olive oil. Throw in the garlic powder, smoked paprika, Italian herb mix, pepper, and salt. Get your hands in there and mix everything until the chicken’s good and covered.
03 -
Lay each chicken chunk flat. Pop a mozzarella ball in the middle and wrap the meat up around it so you hide the cheese inside.
04 -
Take a bacon piece and wrap it around the cheesy chicken ball. If stuff starts coming apart, stab it with a toothpick to keep it together.
05 -
Put three or four bacon-wrapped chicken bombs on each skewer. Don’t cram them; give them breathing room.
06 -
Set your skewers on the grill or in the oven. Turn them halfway through the 20 to 25 minutes of cooking so every side gets browned and crispy.
07 -
When they’re done, pull the skewers out and let things chill a sec before taking out the toothpicks. Toss on the chopped parsley if you want and dig in.
# Notes:
01 -
Stick wooden skewers in water for about 20 minutes first, so they don’t burn while cooking.