Chicken Bombs With Bacon And Jalapenos

1. 1

   Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

2. 2

   Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.

3. 3

   Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.

4. 4

   Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.

5. 5

   Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

* Per serving · 4 servings · Values may vary.