The recipe says it makes 4 chicken breasts, but there was enough stuffing left over to have made 6 chicken breasts.
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.