Servings: 3

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts) 2 lbs boneless, skinless, chicken breast (about 3 to 4 chicken breasts)
1/2 tsp garlic powder ½ tsp garlic powder
8 oz cream cheese, softened 8 oz cream cheese, softened
1/2 pound jalapeño peppers (about 5-6 peppers) ½ pound jalapeño peppers (about 5 to 6 peppers)
8-12 oz sharp cheddar cheese, grated 8 to 12 oz sharp cheddar cheese, grated
1/2 cup crumbled crispy bacon (optional) ½ cup crumbled crispy bacon (optional)

Preheat the oven to 375°F
Pound chicken to even-ish thickness.
Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
Bake for 40 to 45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.
Chicken is done when cooked through to an internal temperature of 165°F.
Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!

Prep Time: 15 Minutes  Prep Time: 15 Minutes
Total Time: 55 Minutes  Total Time: 55 Minutes