1/2 lb. Monterey Jack cheese, grated
5-6 sundried tomatoes (packed in olive oil), finely chopped
6 slices chopped bacon, cooked
1-2 fresh jalapenos, minced
5 large or 6 small split skinless chicken breasts, boned
1/4 lb. additional Monterey Jack cheese, grated

Mix filling ingredients and set aside. Pound chicken breasts to 1/4" thickness. Press 1/2 cup of mixture on each piece, spreading to edge of chicken. Roll jelly-roll style, starting from smaller end. Place seam side down in baking dish. (This part can be done in 1 - 2 hours in advance. Lay plastic wrap directly on top of chicken rolls to prevent skin from forming and refrigerate.)

Bake at 350 degrees until done-- 20-30 minutes (depending on thickness and size of chicken). (Using a meat thermometer helps.) Top with additional cheese and return to oven for 5 minutes more. Serve on heated aguacate sauce . Garnish with red bell peppers, toasted pecans, and cilantro sprig.