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My Corona Chicken recipe

2 lbs Boneless, Skinless Chicken breast (1 lb is about 2 breasts)

One jar of pickled jalapeno peppers

One yellow onion

1-2 lbs uncooked bacon (1 lb for every 3 breasts approx.)

Jack Daniels Mesquite Marinade (1 bag will marinade 3 lbs of chicken)

One bottle of Teriyaki marinade

1 bag Shredded Monterrey Jack cheese

Filet an 8 oz chicken breast in half. So for each breast you buy, it will make 2 servings. Pound the filets out flat.
Marinade the chicken in the Mesquite marinade for at least 1 hour, I prefer to do it overnight.
Mince the jalapenos
Mince the onion
When chicken is done marinating, lay out the breasts flat.
Rub minced jalapenos into the breast (you determine the amount)
Top the breast with the Monterrey Jack cheese, and minced onion
Starting at one end, begin rolling the breast up.
Wrap the breast roll with bacon. Each breast roll will need 2-3 strips
Put a toothpick in each end of the roll, and another one in the middle to hold the roll together.
Grill the chicken on low to medium heat for 20-30 minutes. After 20 minutes, check the larger pieces for doneness.
With approximately 2 minutes left to grilling, glaze each breast lightly with the Teriyaki sauce.

Enjoy!

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Comment by Brian Harmon on July 26, 2010 at 9:59pm: Thanks for the kind words TT....and it sure is a small world huh? The West Liberty/Bellefontaine area is a beautiful place to be! Happy grilling to you! BH

Comment by Two Tales on July 26, 2010 at 9:47pm: Hi Brian,
that sounds like a real kicker piece of chicken...love chicken and jalapenos ...and with bacon added..oh my...sounds just like what would spice up any Q/grilling event...I noticed you are also from the Great United States of Ohio..Logan Co...Just south of Bellefontaine..which is were I'm from...glad to see some one else from our neck of the woods on here...