Chicken Bombs With Bacon And Jalapenos

• 5 (4 ounce) skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 1 1/4 cups shredded Monterey Jack cheese
• 1/2 (8 ounce) package cream cheese
• 5 jalapeno peppers, halved and seeded
• 30 slices bacon
• roasting string
• 1/2 cup barbecue sauce, or to taste

1. Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
2. Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
3. Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
4. Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
5. Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

skinless, salt, shredded monterey jack cheese, cream cheese, jalapeno peppers, bacon, roasting string, barbecue sauce

Taken from www.allrecipes.com/recipe/260090/chicken-bombs-with-bacon-and-jalapenos/ (may not work)