Ingredients
- skinless, boneless chicken breast halves, pounded to ¼ inch thickness
- (16 ounce) bottle Italian dressing
- fresh jalapeno peppers, halved lengthwise and seeded
- (3 ounce) package cream cheese, softened
- slices bacon
- toothpicks
Instructions
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Step 1
I start by pounding the chicken breasts to an even ¼-inch thickness—this helps them cook uniformly and makes rolling around the peppers much easier. Then I place them in a dish and pour over the Italian dressing, making sure each piece is coated. Cover and refrigerate for at least 2 hours
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Step 2
the longer, the deeper the flavor. When ready to cook, preheat the grill to high heat. While it heats, take the jalapeño halves and stuff each one with a spoonful of softened cream cheese. Don’t overfill—just enough to create that creamy core. Lay a marinated chicken breast flat, place a filled jalapeño half at one end, and roll the chicken around it snugly. Wrap a slice of bacon around each roll, spiraling it to cover the seam, and secure with a toothpick. Repeat for all pieces. Lightly oil the grill grates. Place the rolled chicken breasts seam-side down to keep them closed. Grill for about 20 minutes, turning every few minutes so the bacon crisps and the chicken cooks through. You’ll know they’re done when the internal temperature reaches 165°F and the juices run clear. Let them rest briefly, then remove toothpicks and serve. The combination of smoky bacon, tender chicken, and that gooey jalapeño center is just fantastic.