Ingredients:

  • 6 (6 oz) boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 3 large jalapeños, seeded and finely diced
  • 2 cloves garlic, minced
  • 6 strips bacon, sliced into small pieces
  • 1/2 cup mozzarella cheese, shredded

Instructions:

  1. Pat the chicken breasts dry with a paper towel. Note: Wet meat won't sear or hold spices.
  2. Mix garlic powder, paprika, salt, and pepper in a small bowl. Rub the mixture evenly over both sides of the chicken.
  3. Lightly grease a 9x13 inch baking dish with olive oil and arrange the chicken breasts in a single layer.
  4. In a medium mixing bowl, combine softened cream cheese, shredded cheddar, diced jalapeños, and minced garlic. Stir until the mixture is a uniform, velvety consistency.
  5. Spoon a generous dollop of the filling onto each chicken breast. Spread to the edges and press down with a spoon.
  6. Preheat oven to 400°F (200°C).
  7. Sprinkle bacon pieces and shredded mozzarella over the top of the cream cheese filling.
  8. Bake for 20-25 minutes until the cheese is bubbling and mahogany colored and the bacon is crisp.
  9. Verify the internal temperature of the chicken has reached 165°F (74°C) using a meat thermometer. According to [Serious Eats](https://www.seriouseats.com), pulling meat slightly before it hits the target allows carryover cooking to finish the job without drying it out.
  10. Let the chicken rest for 5 minutes before serving to lock in juices.