1/2-3/4 Cup finely chopped onion (yellow or white, about 1/2 large onion)
1/2-3/4 Cup finely chopped jalapeno (Shawn uses them from the jar)
1- 1 1/2 Cup shredded cheese (Smoked Gouda, Cheddar, or Monterey Jack)
6-8 boneless, skinless chicken breasts pounded to about 1/2" thickness with a meat mallet
12-16 slices smoked bacon
1) You'll want to pound your chicken breasts out to about 1/2" thickness and then sprinkle with even amounts of onions and jalapenos and then some cheese.
In case you're wondering, the black marks on the heavy plastique cutting board are grill marks, yes grill marks. That was one of Shawn's early experimentation's with cooking. It didn't work out for him (or me, or the kids)...but the board does still serve its intended purpose.
3) Take 2 bacons strips and wrap around each rolled up chicken breast, tucking in the breast at the ends to prevent the fillings from coming out during cooking
4) You'll need to use toothpicks to secure the bacon to the breast, holding in the fillings. Don't forget to tuck a bit of the breast under the outside end and use a tooth pick there to close it.
7) Cook until done allowing the bacon to get nice and crispy.
We have finished cooking inside in the oven or microwave for a minute or two after bringing them inside, if they aren't done all the way through. They are so thick and large once filled, rolled up and wrapped that it's hard to get them cooked on the grill all the way through without totally charring the bacon.
8) Remove toothpicks before serving.
This dish is as delicious and looks very impressive. I'm hungry for this now!