- 8 chicken tenders, flattened and cut in two
- 3 oz packaged softened cream cheese
- 1 jalapeno pepper, seeded and finely chopped
- 8 slices bacon, cut in half
- 4 oz whiskey
Soak chicken tenders in whiskey for 30 minutes. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick. Grill until bacon is brown and crispy on both sides.