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Buffalo Chicken Bombs with bacon and mozzarella filling, served as appetizers

Buffalo Chicken Bacon Mozzarella Bombs

These stuffed bites deliver a crispy bacon shell filled with tender chicken and gooey mozzarella, combining spicy buffalo sauce and smoky flavors for a perfect snack or meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Bombs
  • 2 pieces Boneless chicken breasts Thinly pounded for easier rolling and cooking
  • 8 ounces Mozzarella cheese String cheese or block cut into sticks
  • 8 slices Bacon Thin-cut works best for wrapping
For the Glaze
  • 1 tablespoon Butter Melted with hot sauce
  • 1/2 cup Hot sauce Provides the buffalo heat
  • 1 tablespoon Honey or brown sugar Balances the heat
  • 1 teaspoon Worcestershire sauce Adds depth of flavor
For Seasoning
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
  • 1 teaspoon Garlic powder For seasoning
  • 1 teaspoon Onion powder For seasoning
  • 1 teaspoon Smoked paprika For seasoning

Method
 

Preparation
  1. Trim and halve each chicken breast, then place between plastic wrap and gently pound until thin and even.
  2. Mix salt, pepper, garlic, onion powder, and smoked paprika, then pat it onto both sides of each cutlet.
  3. Unwrap string cheese or slice block mozzarella into sticks about three inches long and keep them cold.
Assembly
  1. Place a cheese stick near one edge of a chicken cutlet, roll tightly to enclose the cheese, and wrap each roll with two bacon slices, overlapping to seal.
  2. Tuck ends under or secure with toothpicks if needed.
Making the Glaze
  1. Melt butter in a small pan, then whisk in hot sauce, honey or brown sugar, Worcestershire sauce, garlic powder, and optional cayenne until smooth and slightly thickened.
Cooking
  1. Sear the bombs briefly in a hot skillet if desired, then bake, air fry, or grill until chicken reaches 165°F and bacon is crisp.
  2. Brush the bombs with glaze near the end and let rest before serving.

Notes

Keep cheese cold before assembly for best results. It's important to let the bombs rest after cooking to allow juices to settle and cheese to thicken.