Rooster Bullets

Cover your counter in wax paper or foil so you don’t have so much cleanup. These are made in an assembly line fashion.

First open the jalapeño jar and cream cheese package. Cut the onion in quarters. Cut the chicken tenderloins into 3 slices per strip. I take the toothpicks out of the container and lay them out on the counter so your toothpick package is not contaminated with chicken juice.

Lay out the bacon in single strips next to each other (as close as possible without overlapping). On the bacon strips closest to you add 1 piece of chicken per slice of bacon. Then stack on a few jalapeño slices and onion slices. On top of that add a spoon full of cream cheese. Now roll the bacon around the chicken, onion, jalapeño, and cream cheese. Do not roll all in one direction – instead make the bacon totally wrap and cover the chicken making it look like a bacon ball. Insert a toothpick through the end of the bacon to keep it closed.

Sprinkle 1 Tablespoon of all purpose seasoning on top of the Rooster Bullets and put them into a bowl. Then coat them with 1 cup of Italian Dressing and put onto a heated grill until chicken is well cooked. Cook about 20-25 minutes. The grill should be at about 250 – 300 degrees F. Enjoy!!