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	Teriyaki Chicken Roulade Serves 4 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	lg	Chicken Breast, Boneless, Skinless
	2	ea	Jalapeños, Diced *
	¼	lbs	Sharp Cheddar, Grated
			Pepper Jack or Mozzarella
	8	strips	Bacon *
	8	ea	Wooden Toothpicks
	¼	tsp	Fresh Ground Pepper
			Soy Marinade
	4	cloves	Minced Garlic
	4	stalks	Minced Scallion Onions
	4	tbls	Lemon Juice
	4	tbls	Olive Oil
	4	tbls	Soy Sauce
	4	tsp	Brown Sugar
			Basting Sauce
	½	cup	Teriyaki Sauce
	2	clove	Garlic
	4	tbls	Honey
	2	tsp	Powdered Ginger
	4	tbls	Minced Fresh Ginger
	Wet each breast and pound with the flat side of a tenderizer, between two sheets of cellophane, until they are about ¼" thick.  Make sure not to punch a whole in them.  If you do, well, grill it separately and use it for a chicken quesadilla appetizer.  If you have knife skills, butterfly the breasts, then tenderize with a Jaccard blade tenderizer.  The breast will be more tender as well as more moist and flavorful.  Seal the breasts into a one gallon ziplock baggie with the marinade for at least 4 hours.  Over night is better.  Be sure to squeeze out as much air as you can. Soak all toothpicks in warm water for at least ½ hour.  Combine basting ingredients and mix thoroughly.  Cut off the jalapeños stems, slice in half lengthwise then scrape out the seeds and veins to eliminate most of the heat.  A serrated citrus spoon works really well for this, or best of all, the small end of a mellon baller.  Once cleaned out, julienne the peppers lengthwise and then dice. Just before you are ready to grill, remove breasts from marinade and pat dry (do not rinse).  Combine all marinade ingredients and mix well.  Place a small handful (¼) of the shredded cheese along with ¼ of the peppers inside each breast before rolling up tightly.  If you are using block cheese, cut it into quarters making sure each strip of cheese is not longer than the chicken breast is wide once rolled up.  Try to fold in the ends of the breasts to seal the stuffing in.  If you can't, use some additional toothpicks to close the ends. Once rolled up, wrap enough bacon around the rolled up breast to cover (except the ends of the breasts) and secure with the wet toothpicks. Grill slowly with indirect heat until you get an internal temperature of at least 160º.  Rotate to brown bacon uniformly.  Wait until bacon browns before basting.  If you baste too soon you'll end up steaming the bacon and it won't render and brown.  If internal temp reaches 130º before bacon is browned, move back to, or increase, the heat. Remove toothpicks and slice each breast in half widthwise.  Serve immediately.  If you are in a fancy mood, slice diagonally into medallions and splay on the plate in a small pool of the basting sauce. * Can be made without the bacon and/or jalapeños if desired.