Monterey Chicken Roll Ups

4 skinless, boneless chicken breasts
1/2 pound ff or lf Monterey Jack cheese
8 jalapeno peppers
8 slices turkey bacon
salt and ground black pepper to taste
1 pinch garlic powder

Directions:
Soak skewers in water for 1 hour.
Pound breasts between 2 pieces of plastic wrap. It should be about ¼ 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.
4. Grill over medium heat until done.

Makes 4 - 6 servings. 4 skinless, boneless chicken breasts
1/2 pound ff or lf Monterey Jack cheese
8 jalapeno peppers
8 slices turkey bacon
salt and ground black pepper to taste
1 pinch garlic powder

Directions:
Soak skewers in water for 1 hour.
Pound breasts between 2 pieces of plastic wrap. It should be about ¼ 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.
4. Grill over medium heat until done.

Makes 4 - 6 servings.