Jalapeno Popper Cream Cheese Stuffed Chicken Breasts

1. Preheat oven to 375 degrees.
2. Prepare a rimmed baking sheet or 9 x 13 inch casserole dish with tinfoil and a rack coated in cooking spray.
3. Get out and measure all of your ingredients.
4. Using a meat mallet, pound chicken breasts.
5. Until they are between ¼ to ½ inch thick.
6. In a small bowl, combine cream cheese, jalapenos, garlic, pepper and chives or green onions or whatever you want to mix with the cream cheese. Your favorite flavored cream cheese is always a fabulous option as well!
7. Stir until totally blended.

Make the bacon weave

1. You also have the option to wrap chicken with the seam side of the chicken facing up, wrap pieces of bacon or prosciutto around it so that the ends of the bacon are tucked beneath the chicken. Use toothpicks if you have to.
2. Lay 4 slices of bacon on top of a sheet of plastic wrap side by side.
3. Weave 4 additional pieces through the bacon going left to right by going over and under the other slices.
4. Until all 4 bacon slices are woven together.
5. Place chicken breast atop bacon weave. Spread the cream cheese mixture on one side of the chicken breast.
6. Fold chicken breast over the cream cheese.
7. Wrap bacon around the chicken. Use the plastic wrap to make a tight roll.
8. Twist the excess plastic wrap on the sides of the chicken to tighten the roll.
9. Repeat for each chicken breast. Store in the fridge for 15 minutes.
10. Unwrap the chicken and place on rack inside your prepared baking sheet or dish.
11. Bake for 45 minutes. Rotate and adjust chicken at midway point to ensure bacon is cooked all the way around your chicken breasts. Place under broiler for 5-7  minutes to crisp up the bacon if desired.
12. Serve immediately and enjoy every bite.