12 boned, skinned chicken breasts
24 thin jalapeno slices, seeded
1 lb. bacon
1 cup chopped pimento
12 slices Monterey Jack cheese
1 medium sized bottle Italian salad dressing

Spread chicken breasts flat, place 2 jalapeno slices and 1 slice cheese on each chicken breast. Roll up and wrap with 1 slice of bacon. Place in lightly floured large oven cooking bag and spread out in shallow baking dish. Sprinkle chicken with chopped pimento and cover with Italian dressing. Seal bag, marinate in refrigerator overnight. When ready to bake, puncture bag and bake 1 hour at 350 degrees. Serve on a bed of fluffy rice.