San Antonio Chicken Roll Ups

Ingridients

4 skinless, boneless chicken breasts

1/2 pound Monterey Jack cheese

8 jalapeno peppers

8 slices bacon

salt to taste

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 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.