4 oz. cream cheese, softened
1/2 c. shredded cheddar cheese
2 jalapeno peppers. seeded and minced
4 strips of bacon, diced and cooked
6 (6 oz.) boneless chicken breast halves
1 c. seasoned bread crumbs
1/4 c. vegetable oil
Cook the bacon in a skillet over medium heat until crispy
Drain on paper towels
Stir together the cream cheese, cheddar cheese, bacon and jalapenos in a small bowl
Cut a pocket horizontally through the thickest side of the chicken breast and fill with 1/6 of the cheese mixture. Secure with toothpicks
Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium high heat.
Cook chicken until no longer pink in the center and juices run clear about 8 minutes per side. If your chicken breasts are thick, they can be finished in a 350 degree oven.