Preheat the oven to 400 degrees.

Heat a medium skillet on medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and drain on a paper towel lined plate.

Meanwhile, butterfly the chicken breast by slicing the breast lenthwise about 90% of the way, being careful to not cut all the way through.

In a medium mixing bowl, combine the cream cheese, jalapenos, cheddar cheese, and garlic powder. Carefully and evenly scoop the filling into each chicken breast and fold the breasts over the filling to close them. Season each breast on the outside with salt, pepper, and cayenne.

Heat a large skillet (I like to use non-stick or cast iron) on medium high heat. Add the oil and then each chicken breast. Cook until golden brown all over, or about 3 minutes each side.. Transfer the chicken to the oven to finish cooking and reach an internal temperature of 165, about 5-10 more minutes.