Ingredients
6 fresh jalepeno peppers
1 lb boneless skinless chicken breasts
cream cheese
teriyaki marinade
package of bacon, cut in half
Preparation
Cut chicken into thumb-size pieces and soak in teriyaki marinade for an hour prior to cooking time. Halve jalepeno peppers lenghtwise, rinsing and removing all seeds. Coat the inside of a jalepono half with cream cheese. Place piece of chicen into the jalepeno, on top of the cream cheese. Wrap with half slice of bacon and fasten together with a toothpick. Place stuffed jalepenos into a fish basket. Grill until chicken is cooked through, turning once.
