| Aspect | Rating (1-5) | Notes |
|---|---|---|
| Knife Work | 2 | Dicing chicken, mincing garlic. |
| Multi-tasking | 4 | Sauce + filling + wrapping + frying simultaneously. |
| Heat Danger | 5 | Hot oil >350°F. Keep a lid and thermometer handy. |
| Mess Factor | 4 | Breading station + splatter. Prep your space. |
| Patience Needed | 4 | Must freeze bombs before frying. Do not skip. |
Ingredients
For the Chicken Alfredo Filling:
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1 lb (450g) boneless, skinless chicken breast, diced small (¼-inch cubes)
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese (fresh, not the green can)
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½ cup whole milk mozzarella, shredded
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¼ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional but magic)
For the Bombs:
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12 pieces string cheese (low-moisture mozzarella sticks), kept cold
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-
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12 thin slices bacon (not thick-cut – will be hard to wrap)
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1 cup all-purpose flour
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3 large eggs, beaten
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1½ cups Italian seasoned breadcrumbs (panko works too)
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½ cup finely grated Parmesan (for breading)
For Frying & Garnish:
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Peanut or vegetable oil (enough for 2 inches deep in a heavy pot — about 2 quarts)
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Fresh parsley, chopped
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Warm marinara or ranch for dipping
Nutrition (Per 1 Bomb – Approximate)
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