Rock 'n' Roll Chicken

The Record’s “Recipe of the Week”:
Rock ‘n’ Roll Chicken by Pam Volkl

4 boneless, skinless chicken breasts
1 cup salsa (hot)
4 oz. Monterey jack cheese, sliced thin
4 slices bacon
Fresh or dried cilantro (optional)

Pound out each chicken breast to about 3/8-inch thickness. Spread each with 1/4 cup salsa. Top with cheese. Roll up each breast. Roll in cilantro. Finish by wrapping one bacon slice around each breast in a corkscrew fashion, securing each end with a toothpick. Grill until meat is done. The bacon helps the chicken retain moisture.