rinse the breasts well with cold water and pat dry, place in a large bowl. then one at a time, place on a cutting board and slice against the grain into 1/4" thick strips or slabs , do all breasts this way...Next, place a long peice of Seran Wrap on the board and lay the strips out individually on half of the wrap leaving about 1/4" between them, then fold over the other half of the wrap sealing the edges. tenderize both sides with a meat mallet lightly as you can pound through them if you're not careful-the wrap makes it easier to contain the splattering blood and makes it easy to flip to pound the other side...
mix in marinate. I like Cajun Injector Roasted Garlic and Herb...and you can google it online and order it ..it's good. or use italian salad dressing or a teriaky or any you like....marinate for 3-4 hours
take a pkg. of bacon and cut in half
take a lg. white onion and cut so you have 1" long 1/4" wide pieces...don't have to be perfect...size is for reference..
1 jar of mild-med. jalapenoes....
1 block philly cream cheese
lay bacon on board, lay breast strip on top, then on one end-place piece of onion, 1 jalapeneo, and a dab of cream cheese...roll TIGHTLY-important to keep stuffing it- and slide on a skewer...do all this way
get your grill hot, grill 5-10 minutes then flip..grill 5-7 minutes and then bast with -honey, mollasses, maple syrup, or...cane syrup-our favorate...let cook 2-3 minute more then pull of the grill...done!
they are AWESOME!!!