To arrange the bacon in the basket weave pattern, lay four slices lengthwise. Then cut two slices in half to create four short slices. Weave the four short slices through the long slices.

To stuff the chicken, pull the tender away from the main breast but leave it attached. Then, using a small sharp knife, create a pocket starting near the chicken tender. You want this pocket to be as big as possible without cutting all the way through the chicken.

Divide the cream cheese and jalapenos evenly between the two breasts and stuff them in the pocket you cut. Then, take the attached tender and roll it over the opening to seal it.

Place the stuffed breast on top of the bacon weave and roll it over so that the bacon is on top. Secure any loose pieces of bacon with a toothpick. Insert a meat thermometer into the thickest piece.

Bake in a preheated 375 degree oven or grill for 50-55 minutes or until the internal temperature reads 160 degrees F. For the final few minutes of cooking, place the bacon wrapped breasts under the broiler to give them a nice brown. You want your final cooking temperature to reach 165 degrees F, so once you hit that, broil with the oven door open if you prefer more browning.

Allow chicken to rest for at least five minutes. Slice with a serrated edge knife.