4 boneless skinless chicken breasts
4 jalapeno peppers
8-12 slices of bacon
1/2 (8 oz.) pkg. cream cheese, softened
1 cup grated Monterey Jack or Colby cheese
salt and pepper, to taste

Place chicken breasts between plastic wrap and flatten to 1/4-inch thickness. A rolling pin actually works great for this. Season with salt and pepper.

Mix cream cheese and grated cheese together. Slice jalapenos in half lengthwise and remove seeds and ribs. Fill each jalapeno with 1/4 of the cream cheese/grated cheese mixture. Put one jalapeno on the end of each chicken breast and roll them up. I put the jalapeno halves together and use one whole pepper for each chicken breast but you can use 1/2 jalapeno on each one for a less spicy version. Wrap 2-3 slices of bacon around each chicken breast and secure with a few toothpicks if necessary.

Grill for 25 to 30 minutes - or until done. Can be basted with barbecue sauce if desired while grilling. To ensure that the chicken is cooked through, check for an internal temperature of 165°F.

Note: I have baked these also, but grilling them enhances the flavor and is what my family prefers.

Submitted by: Kelly Mabe