Ingredients:

  • 4 (approx. 200g each) boneless, skinless chicken breasts
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 oz cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 2 large jalapenos, finely diced (pith removed)
  • 2 tbsp green onions, thinly sliced
  • 10 slices center-cut bacon
  • 1 tbsp avocado oil

Instructions:

  1. Pat the chicken breasts dry with paper towels until the surface feels tacky.
  2. Use a paring knife to slice a 3 inch slit into the thickest part of each breast, being careful not to cut through the other side.
  3. Rub the 1 tsp smoked paprika, 1 tsp garlic powder, salt, and pepper over the exterior and inside the pockets.
  4. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapenos, and sliced green onions. Stir until the mixture forms a thick, uniform paste.
  5. Spoon the cheese mixture into the pockets, pressing firmly to pack it in.
  6. Pull the chicken flaps together; if it's too full, remove a teaspoon of filling to ensure a clean closure.
  7. Spiral 2-3 slices of bacon around each breast, overlapping slightly until the chicken is almost entirely hidden.
  8. Heat avocado oil in a pan and sear the bottom of the chicken for 2 minutes until the bacon starts to render and sizzle.
  9. Transfer to a 400°F oven and bake for 20-25 minutes until the bacon is mahogany and the chicken hits 165°F.
  10. Let the chicken sit for 5 minutes until the juices redistribute and the cheese sets slightly.