Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Get all your ingredients ready, as this makes the assembly process much smoother.

Prepare the Chicken: Place a chicken breast on a cutting board. With your hand flat on top, carefully slice horizontally through the thickest part of the breast, stopping before you cut all the way through. Open it up like a book. Repeat with the remaining chicken breasts. Pat them all dry with a paper towel.

Make the Filling: In a medium bowl, combine the softened cream cheese, grated cheddar, finely diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and you have a thick, creamy filling.

Stuff the Chicken: Divide the cheese mixture evenly among the four chicken breasts, spreading it over one half of the butterflied breast. Fold the other half over to enclose the filling.

Wrap with Bacon: Carefully wrap 2-3 slices of streaky bacon around each stuffed chicken breast, making sure to cover the seam where the chicken is folded. Tuck the ends of the bacon underneath. I find that stretching the bacon slightly as you wrap helps it stay in place.

Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan over a medium-high heat. Carefully place the bacon-wrapped chicken breasts in the pan, seam-side down. Sear for 2-3 minutes per side, until the bacon is lightly browned.

Bake to Perfection: Transfer the entire frying pan to the preheated oven (or move the chicken to a baking dish if your pan isn't oven-safe). Bake for 20-25 minutes, or until the chicken is cooked through and the bacon is crispy and golden. The internal temperature of the chicken should read 74°C on a meat thermometer.

Rest Before Serving: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes. This is crucial for keeping the chicken juicy. Slice and serve warm.