San Antonio Chicken Roll Ups

By: Carol Didier

"Grilled chicken breasts stuffed with Jack cheese and jalapeno peppers, and wrapped with bacon."

Rating: Read Reviews (14)

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Original Recipe Yield 4 - 6 servings

Soak skewers in water for 1 hour.
Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
Grill over medium heat until done.