4 skinless, boneless chicken breasts
4 slices Monterey Jack cheese
4 whole green canned chilies (cut open, seeded & rinsed)
Fajita seasoning
White Worcestershire sauce
Your favorite B-B-Q sauce

Pound breasts to tenderize. Sprinkle seasoning on chicken and arrange in shallow dish. Shake Worcestershire sauce over breasts and rub in. Cover with B-B-Q sauce, coating both sides. Marinate 2 hours in refrigerator. Grill over hot coals. Coat chilies with remaining sauce and grill on both sides. Put chilies over breasts, top with cheese until melted.