4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
2 teaspoonskosher salt
4-6 ozcheddar, monterrey jack or colby jack cheese, sliced into "sticks"
1fresh jalapeno (more if you like spice), seeded and diced small
1 1/2cupsteriyaki glaze (or sauce)
Preheat grill to medium-high heat.
Season both sides of chicken breasts with salt and pepper. Place chicken breasts on a flat surface then add 2-3 sticks of cheese and a teaspoon or so of diced jalapeno.
Roll up then wrap outside with three slices of bacon. Secure with 3-4 toothpicks. Repeat with remaining chicken.
Place chicken bundles on hot grill then flip over after 10 minutes. Brush with teriyaki sauce then continue to baste every 5-7 minutes until chicken is done. When internal temperature of chicken reaches 165 degrees, remove from grill and serve.