He-Man Chicken

Preheat an outdoor grill for medium heat and lightly oil the grate.

Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife carefully slice the chicken breast half horizontally without cutting all the way through and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.

Place each sliced opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.

To stuff the chicken breasts lay out a flattened breast and place a skewer on the meat in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl and brush each roll with sauce. Discard any leftover sauce.

Cook on the preheated grill turning often and spraying the grill with water occasionally to prevent flare-ups until the chicken is no longer pink in the middle the juices run clear and the bacon is browned about 15 minutes.

Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.