Ingredients:
6 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 (16 ounce) bottles Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
2 cups water
1 (3 ounce) packages cream cheese, softened
6 slices bacon
Directions:
In a sealable bag, pour Italian dressing over chicken and refrigerate 2 to 4 hours.
Bring a small saucepan water to a boil and add jalapenos.
Return to a boil and shut off heat allowing jalapeno to seep for 5-10 minutes.
Pour off water and drain jalapenos on a paper towel.
Once cool to handle, stuff each jalapeno with cream cheese.
Remove chicken from marinade; discard marinade.
Roll chicken breast around jalapeno peppers.
Wrap each chicken breast with a slice of bacon.
Secure with toothpicks.
Prepare the grill, by lightly oiling the grill grate and heating the grill to medium high heat.
Arrange wrapped chicken breasts on the prepared grill.
Grill for 20 minutes turning frequently, or until bacon is browned and the chicken juices run clear.
UPDATE: I tried baking the chicken at 375 degrees for 30 to 40 minutes and it came out very good as well.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.