Bacon-Wrapped Jalapeño Popper Stuffed Chicken: A Spicy and Savory Delight

Preheat your oven to 375°F (190°C).
Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. You want to create a deep pocket to stuff the filling.
Season the chicken breasts inside and out with salt, pepper, garlic powder, and onion powder.
Make the Filling:

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, mozzarella cheese, and chopped jalapeños. Stir until well mixed.
Taste the mixture and adjust the seasoning with more salt or pepper if needed, depending on how spicy you want the filling to be.
Stuff the Chicken:

Spoon the cream cheese mixture into each chicken breast pocket, dividing the mixture evenly among the breasts. Press the edges of the chicken together to seal the filling inside.
Wrap with Bacon:

Lay 2 slices of bacon side by side on a cutting board. Place the stuffed chicken breast at one end and carefully roll it up in the bacon, securing the bacon around the chicken. Repeat with the remaining chicken breasts.
If necessary, use toothpicks to secure the bacon in place.
Cook the Chicken:

Heat the olive oil in a large oven-safe skillet over medium-high heat.
Once hot, add the bacon-wrapped chicken breasts to the skillet. Sear the chicken on all sides until the bacon is crispy and browned, about 4-5 minutes per side.
Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve:

Remove the chicken from the oven and let it rest for 5 minutes before slicing. This helps the juices redistribute and keeps the chicken moist.
Serve the Bacon-Wrapped Jalapeño Popper Stuffed Chicken with a side of roasted vegetables, mashed potatoes, or a simple green salad.
Serving and Storage Tips: