INGREDIENTS
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4 (8 oz) boneless skinless chicken breasts, butterflied
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1 tsp garlic salt
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1 tsp lemon pepper
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1 (8 oz) Chive and Onion cream cheese, softened
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1/4 cup prepared buttermilk Ranch salad dressing
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1/4 cup chopped pickled jalapeno (See Cook's note)
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2 cups Borden® Cheese Cheddar and Monterey Jack Cheese shreds
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8 slices thick cut bacon
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8 toothpicks soaked in water