• 2 1/2 to about 4 pounds boneless, skinless, chicken breast filets
• Original cream cheese, 8 ounces
• Jalapeños
• Bacon

Slice each of the chicken filets into two halves. Then place each piece in a Ziploc® bag and use a meat tenderizer, or weapon of your choice, to pound it to 1/4 inch thickness. Lay out the chicken on your workspace. Slice whole jalapeños in half lengthwise, remove the insides, and fill each jalapeño half with cream cheese. Place the cream cheese filled jalapeño inside of the sliced chicken filet half. Roll up chicken. Wrap chicken filet bundle with bacon. One bacon strip is good, but 2 strips are better, if needed, depending on how big the chicken is. Use toothpick to secure ends of bacon to chicken. Please remember to take them out when serving! Prepare barbecue pit to medium high. Grill until chicken is firm to touch and cooked through, and bacon is crisp, usually about 15 minutes. Turn occasionally. Enjoy!