Stuffed Chicken Breast

Place each chicken breast individually into a freezer bag and use a meat mallet to pound them very thin and even. Cut open the sides of the bag and remove the chicken breasts.

For each roll, lay out about 10 slices of bacon closely side by side (slightly overlapping), making the width equal to the size of the flattened chicken breast.

Place the chicken breast on the bacon and season with "Sweet Rub of Mine". Top with cheese, cooked ham, and chopped jalapeños.

Roll everything up tightly so the bacon overlaps and holds together. Place seam side down. Optionally secure with toothpicks or butcher’s twine.
Chill for several hours so the roll firms up.

Preheat the grill to indirect heat at around 180°C (optionally add a bit of smoking wood). Lightly oil the grate.

Cook the rolls in the indirect zone at around 180°C for 30–40 minutes, until the internal temperature reaches about 72°C. For extra crispy bacon, finish by briefly grilling them directly at the end.

Let rest for 3–5 minutes. Remove the ties and cut into thick slices.

Finish with a light sprinkle of "Sweet Rub of Mine" if desired. Pairs perfectly with salad, grilled vegetables, or potatoes.

Bake at 180°C top and bottom heat on a rack over a baking tray for 30–40 minutes; finish with 2–3 minutes on the grill setting for crispy bacon.