Jalapeño Popper Hassleback Chicken
  1. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. On one of the baking sheets, add the sliced bacon. Cook until slightly crisp, about 15 minutes. Remove from the oven, drain the bacon on a paper towel, cut each slice into thirds then set aside.
  3. One breast at a time, slice the top of the chicken in the shorter direction about 1/2 inch apart, cutting 3/4 of the way down but not completely through the bottom.
  4. Season the chicken breasts with salt, pepper, paprika and granulated garlic powder. Set aside on the second parchment-lined baking sheet.
  5. In a medium bowl, mash together the cream cheese and shredded cheddar cheese until completely combined. Add the mixture to a large Ziplock bag and cut a small tip at the bottom for easy piping.
  6. Fill each of the chicken slices with the cheese mixture. Next, add a piece of the cut bacon and 1-2 pieces of jalapeño to each of the chicken slices.
  7. Bake the chicken for 25 minutes, until the chicken is cooked through. For extra bubbly cheese, place the pan under the broiler for 1-2 minutes (optional). Serve immediately.
Recipe Notes

I use roasted granulated garlic. I just recently discovered it at Whole Foods and will never buy non-roasted granulated garlic, if I can help it.