4 boneless chicken breast halves, butterflied
2 roma tomatoes, sliced
4 jalapeno peppers, chopped
1 (1 ounce) package dry light Ranch-style dressing mix
2 cups shredded low-fat Colby-Monterey Jack cheese
8 slices bacon (turkey bacon can be used)

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Lay the chicken breasts out flat and sprinkle with Ranch-style dressing mix. Sprinkle a bit of cheese onto each half of each breast. Place 2 tomato slices and a sliced jalapeno pepper onto each one, and sprinkle more cheese over the tomato and pepper. Fold each piece of chicken over, and wrap with 2 slices of bacon. Secure with toothpicks. Place wrapped chicken into a baking dish, and cover with aluminum foil.
3. Bake for 1 hour in the preheated oven, or until the chicken is no longer pink, and the juices run clear.