4 chicken cutlets
2 jalapeno peppers
1 cup your favorite barbecue sauce
8 bacon slices
2 oz soft cream cheese
2 oz shredded cheddar cheese
Pound each chicken cutlet to the same width.
Slice jalapeño peppers in half length wise.
Clean out the seeds if you want to tame the heat.
Mix the cream cheese and the shredded cheddar cheese on a bowl.
Spread 1/4 of the cheese mixture on the inside of each jalapeño pepper half.
Place one jalapeño pepper with cheese in the middle of each chicken cutlet.
Roll the chicken cutlet around the pepper.
Wrap each rolled chicken cutlet with 2 slices of bacon.
If using an oven, place each bacon wrapped cutlet on a broiler pan or on wire rack inside a baking dish. Line with foil or Add water to the pan/dish for easier clean up.
Grill: grill on medium heat turning every 5-7 minutes basting with barbecue sauce with each turn.
Oven: broil on low setting turning each cutlet every 7-10 minutes, basting with barbecue sauce each time you turn them.