Ingredients
- 5 boneless, skinless chicken breasts
- 5 jalapeño peppers
- 20 strips of bacon
- 4 oz cream cheese, softened
- 1 cup grated Colby Jack or cheddar cheese
- salt and pepper to taste
- 1 cup BBQ sauce
Directions
- Slice each chicken breast in half crosswise to make 10 pieces. Place the pieces between sheets of parchment or plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
- Halve the jalapeños lengthwise and remove the stems, seeds and ribs. Mix the softened cream cheese with the grated Colby Jack or cheddar.
- Fill each jalapeño half with about 1 tbsp cheese mixture. Place one filled jalapeño at the end of each chicken piece and roll the chicken around it.
- Wrap each roll with 2 bacon strips and secure with toothpicks if necessary.
- Preheat the grill for indirect cooking at about 350°F. Grill for 20-25 minutes, turning every 4-5 minutes and brushing with barbecue sauce, until both the chicken and the bacon reach 165°F (74°C). Rest briefly before serving.