Jalapeno Popper Stuffed Chicken

I'm always trying to find new ways to make chicken breasts exciting.  I found this recipe the other week and thought it sounded delicious, but still looked quite easy, which is always a bonus........and it was sooooo easy and very, very good.  It's all mixed in one bowl, with a quick roll in bread crumbs and a few minutes in the pan, and your chicken is complete!!!
The recipe says it makes 4 chicken breasts, but there was enough stuffing left over to have made 6 chicken breasts.


Ingredients:
 
1 8-ounce package cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips of bacon, diced
4 skinless, boneless chicken breasts
1 cup seasoned bread crumbs
1/4 cup vegetable oil

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.

4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, like mine were, they can be finished in a 350-degree oven.