1/4 cup Italian Dressing
4 boneless, skinless chicken breasts
4 tbls cream cheese (1/3 less fat is what I use)
12 slices pickled jalapeno peppers
4 slices bacon
Marinade chicken breasts in Italian dressing over night, or for at least an hour. Slit a pocket down the side of chicken breasts, or butterfly them. Pat and shape each tablespoon of cream cheese to fit into pocket of chicken and top with 4 slices of jalapeno for each. Fold back to close, and wrap each chicken breast in a slice of bacon and secure with toothpicks.
Grill on medium high heat for 15-20 minutes until bacon is brown, chicken is cooked, and cheese is oozing.