Preheat the oven to 375℉. Line a large rimmed baking sheet with tin foil or parchment paper.

With a very sharp knife, slice a pocket horizontally into the middle of each chicken breast, being careful to not go through. Season the chicken breasts with salt, pepper and garlic powder. Set aside.

Heat a small pan over medium heat. Add the oil and saute the jalapenos and green onion for 3-4 minutes, until softened. Add in the garlic and cook for 30 seconds more. Place in a medium bowl with the cream cheese and smoked cheddar and mix until well combined.

Fill the pocket of each chicken breast with ¼ of the cheese mixture. Making sure you can fully close the chicken back up.

Use 2-3 pieces of bacon to lightly wrap each chicken breast completely. Make sure to tuck in the ends of the bacon so they won’t burn, and don't wrap too tightly or the filling will be squeezed out by the bacon as it tightens while it cooks..

Place on the prepared baking sheet, put in the oven on the middle rack and bake for 35-40 minutes, or until the thickest part of the chicken breast registers 165℉ on a thermometer. If the bacon isn't as crispy as you'd like it, you can pop them under the broiler for 2-3 minutes.

Remove from the oven and let rest for 5 minutes before serving.