Ingredients:
6 thin sliced Chicken Breast
3 Jalapeno Pepper sliced in half and cleaned
12 slices of Bacon
3oz of softened Cream Cheese
3/4 cup of shredded Colby Jack Cheese
Salt and pepper
1/2 to 3/4 cup of BBQ Sauce of your choice
Season with S&P. Mix the two cheeses together and smear about 1 Tbsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. This helps to keep chicken closed to.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish baking!
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