Chicken Bombs

1 (8 ounce) package cream cheese, softened

¼ cup finely chopped green onion, or to taste

1 jalapeno pepper, finely chopped

salt and ground black pepper to taste

8 chicken tenders

8 slices bacon

8 toothpicks

6 tablespoons pepper jelly

Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.

Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.

Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.

Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.

Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.