Grilled Bacon Wrapped Chicken

4 boneless, skinless chicken breasts
1/2 cup teriyaki sauce
1/4 cup white wine
3 tablespoons chopped garlic
4 slices bacon

Combine teriyaki sauce, wine and garlic in a large zip-type bag. Add chicken. Squeeze out air, seal and set in refrigerator for 4 hours.

Remove chicken and discard marinade. Wrap each breast in bacon and secure with wooden picks. Grill 15 minutes, turning occasionally.