This turned out really good! This will definitely be one we repeat again because t was simple, not many ingredients, and really tasty! I was a bit worried that it would be too spicy because of the amount of jalapeño it called for, so I cut it down a bit, but I surprised that it was not spicy at all (even for this gringo). Here is the recipe: https://thekittchen.com/bacon-wrapped-jalapeno-popper-chicken/. I did half the recipe for this because it was just me and the hubby for dinner that night, but our chicken breasts were big so I used extra cheese and extra bacon, but who can blame me!
Preheat your oven to 300 degrees. Line a baking sheet with foil and set aside. Pull out your cream cheese and chicken, shred about 1/2 C cheddar cheese, and de-seed, de-vein, and dice 4 jalapeños. Put 1 of your chicken breasts between 2 pieces of seran wrap and start pounding away till St nice and thin. Repeat with the next breast. On the center of each breast, add about 1 oz cream cheese spread down the center, add half the diced jalapeños, then top with half the cheese. Carefully roll the chicken breast, then wrap it with 2-3 strips of bacon (we used 3 because they were big breasts, and my husband said I should have used 4, so use your judgement but do not overlap the bacon because the one under won’t cook). Place your wrapoed chicken breast rolls on the baking sheet. Place them in the oven for 45 minutes. Once that time is up, take it out of the oven, transfer the chickens to a plate, drain the fat off the sheet, return chicken to the baking sheet, then back into the oven. Increase the heat to 400 degrees and let cook an additional 10 minutes to get the bacon crispy.
Once you out it back in the oven, cook the stuffing according to the box directions. Your chicken and stuffing should finish at about the same time.
Fluff your stuffing with a fork, then serve up the chicken with the stuffing as your side. Enjoy!