Using a sharp knife butterfly the chicken pieces through the middle being careful not to cut all the way through. Using a meat mallet pound to approximately ⅓-inch thickness.

Season the chicken pieces on both sides with garlic salt and lemon pepper.

In a small mixing bowl, whisk together the cream cheese and salad dressing until fully combined.

By hand fold in the chopped jalapeno and 1 cup Borden® Cheese Cheddar and Monterey Jack Cheese shreds. Mix well.

Divide the creamed mixture between the chicken pieces and spread to ½-inch of the edge of each piece. Sprinkle with the remaining Borden® Cheese Cheddar and Monterey Jack Cheese shreds.

Roll each piece starting with the widest edge, ending seam side down.

Wrap each piece with 2 slices of bacon. Secure with water soaked toothpicks, if needed.

Cover with plastic wrap and chill for 2 hours or overnight.

To grill on a gas grill, preheat the grill to medium. Grill each piece around 10-12 minutes per side, or until the bacon is crisp and the chicken has cooked through and, the juices are no longer pink or to 165°F. (Cook on foil, for easy clean-up)

Rest for 5 minutes remove toothpicks and serve.