4 ounces cream cheese
1 jalapeño pepper, stem removed
1 garlic clove
4 chicken breasts
16 strips uncooked bacon
In a food processor, combine the cream cheese, jalapeño pepper and garlic. Process until smooth. (Or combine room-temperature cream cheese, finely chopped jalapeño and minced garlic and mix well by hand; alternatively, use ready-made, store-bought jalapeño cream cheese.) Pat the chicken breasts dry. On the thickest side of the breast, use a small knife to cut a slit into the side of the breast. Use the knife to slowly cut deeper into the breast, creating a pocket for the cream cheese. Try not to cut through the side, bottom, or top of the breast. Repeat with the other three breasts. Fill each pocket with 1/4 of the cream cheese mixture. Place two strips of bacon next to one another on a plate. Over top of those, place two strips perpendicular to the first two. (It will form a cross shape.) Place the breast on the bacon where the pieces cross. Wrap the bacon around the breast and secure it on one side with toothpicks. Line a grill with foil or use a silicone grill liner. Preheat the grill to medium-high. Place the chicken breast, toothpick side down, onto the grill. Cook the breast the bacon is crisp; flip and cook on the other side. Reduce the heat to medium-low and continue cooking until the chicken is cooked through (165°F), about 15 minutes total. Remove and allow chicken to rest for 10 minutes before serving.