Still playing. Read the original recipe from the Man in the Apron first.
I've done it two times more, both with blue cheese. I've played with quantities of it all and have come up with this:
1 jalapeño, cut, cleaned, etc.
3/4 cup chopped white onion
4 cloves of garlic
2 oz. blue cheese (that is about half a cup).
used organic chicken spice mix from costco (dk brand) and some southern Italian poultry spice somebody gave me. put it in a little sauce pan with a 50/50 mix of costco balsamic and trader joe's sirah wine. Brought it to a boil and put it aside
Thin sliced boneless breasts (already been butterflied).
Think cut - three pieces per chicken.
Prepare the veggies crudely and then put 'em in the food processor and pulse.
Pre-cook the bacon. i'd say about half cooked if you were making bacon and eggs. They need to be limp.
Saute the veggies in the bacon grease after removing the bacon -- saves washing a pan and preserves the evil.
Let the veggie pan cool a bit and then crumble in the blue cheese. Blue cheese is soft and will soften more in the pan. Mix it up.
Coat one side of the chicken breasts with your mixture, roll 'em up in your partially cook bacon and pin
'em with toothpicks.
Cook with indirect heat with charcoal briquettes. Use water soaked mesquite chips for smoke. This is a strong tasting dish and, unlike most chicken dishes, it can stand up to the strong taste of mesquite.
This dish could get you laid.