Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup shredded mozzarella cheese
- 1/2 cup ranch dressing
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, combine the chicken cubes, mozzarella cheese, ranch dressing, bread crumbs, Parmesan cheese, garlic powder, onion powder, and salt. Mix well to ensure the chicken is evenly coated.
- Step 3: Roll the chicken mixture into 1-inch meatballs.
- Step 4: Place the chicken bombs onto the prepared baking sheet, leaving some space between each one.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Internal temperature should reach 165°F (74°C).
- Step 6: Let cool slightly before serving. Serve immediately.
Notes
- Store leftover chicken bombs in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated bombs, pop them in a preheated oven at 350°F for 5-7 minutes, or until heated through and the cheese is melted again.
- Serve these cheesy bombs as a fun appetizer, alongside a vibrant salad for a balanced and delicious meal.
- To prevent sticking, lightly grease your hands with cooking spray before rolling the chicken mixture into meatballs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American