In the freezer, chill the chicken breasts until partially frozen, flat on a cookie sheet. Slice thinly. Marinate sliced chicken in orange juice, lemon juice,mustard, Worcestershire, oil garlic, parsley, and oregano, for at least 3 hours or over night.
Cut a slit in each Jalapeno pepper and remove the seeeds and ribs. Stuff with the marinated chicken strips. Wrap each pepper with 1/2 - whole slice of bacon, depending on how large your peppers are, securing with a tooth pick.
Grill over charcoal or a gas grill, until the peppers are charred, to ensure the chicken has cooked.
NOTE: I usually prepare the filling and peppers the day ahead.