Preparation:
Breast the birds out and take the meat from each breast half.
Marinate in olive oil, chopped onion, chopped garlic and chopped red bell pepper overnight. Or Marinate in Italian dressing overnight (in the refrigerator).
Take a breast half and place it between two pieces of waxed paper.
Flatten with a meat mallet. Take a slice of onion and a slice of jalapeno pepper and roll the flatten breast around it. Next, take a half strip of bacon and wrap it around the breast and secure it with a toothpick.
Cook on the grill until the bacon is done.
Serve hot as an appetizer. |
