6 boneless, skinless chicken breasts
6 strips bacon
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces softened cream cheese
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded jack cheese, divided
3/4 cup shredded pepper jack cheese, divided
1/4 cup breadcrumbs
2 egg, beaten
Salt and pepper to taste
Preheat the oven to 350 degrees Fahrenheit.
Slice a pocket widthwise into each of the chicken breasts, being careful to not cut completely through any of the three sides. Set aside.
Cook the bacon in a frying pan until very crisp. Reserve the fat and chop the bacon. Set aside.
Heat the butter and flour over low heat in a pot. Whisk together and cook for about 1 minute. Slowly drizzle in the milk, whisking all the while. Bring the mixture to a boil and cook for 3 minutes, until thick. Season with salt and pepper, and whisk in 1/4 cup each of the cheddar, jack and pepper jack cheeses. Set aside.
In a bowl, combine the garlic powder, onion powder, cream cheese and the remaining cheeses. Stuff each of the chicken breasts with the mixture.
Beat the eggs with just a touch of water. Season the chicken breasts with salt and pepper, and dip each of them first in the eggs and then in the breadcrumbs.
Heat the bacon grease in a frying pan. Add the chicken breasts and cook 2 minutes per side, or until brown and crisp.
Place the chicken into a casserole dish. Top with the cheese sauce. Bake for 40-50 minutes until chicken is fully cooked.
Remove from the oven and sprinkle with the bacon. Serve immediately.