Ingredients:
For the chicken bombs:
4 boneless, skinless chicken breasts, pounded thin 
8 oz cream cheese, softened 
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions 
8 slices of bacon 
1 tsp garlic powder 
1/2 tsp paprika 
Salt and pepper to taste 
Toothpicks (for securing bacon)
For the ranch dip:
1/2 cup mayonnaise 
1/2 cup sour cream 
1 tbsp ranch seasoning mix
1 tbsp fresh dill, chopped (optional) 
1 tsp lemon juice 
Instructions:
Preheat your oven: Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper. 
Prepare the filling: In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, paprika, salt, and pepper. 
Stuff the chicken: Lay each chicken breast flat and spread a generous amount of the cream cheese mixture in the center of each. Roll up the chicken tightly, making sure to enclose the filling. 
Wrap with bacon: Wrap 2 slices of bacon around each stuffed chicken breast, securing the ends with toothpicks if needed. 
Bake: Place the bacon-wrapped chicken bombs on the prepared baking sheet and bake for 30-35 minutes, or until the chicken is cooked through and the bacon is crispy. For extra crispiness, broil for 2-3 minutes at the end. 
Make the ranch dip: While the chicken is baking, prepare the ranch dip by whisking together the mayonnaise, sour cream, ranch seasoning mix, chopped dill (if using), and lemon juice in a small bowl. Chill until ready to serve. 
Serve: Once the chicken bombs are done, remove the toothpicks and let them rest for a few minutes. Serve hot with the homemade ranch dip on the side for dipping. Enjoy your creamy, cheesy, bacon-wrapped goodness! 
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min
Servings: 4
Calories: 580 Kcal (approx. per serving)