First, turn your oven on to 375°F (190°C). Get a baking dish and lightly grease it. Then, set it to the side.

Now, let's get the chicken ready. Put each chicken breast between two pieces of plastic wrap. Use a meat mallet (or a rolling pin) to pound the chicken until it's about 1/2-inch thick.

Next, sprinkle salt and pepper on both sides of the chicken breasts.

In a medium-sized bowl, mix the softened cream cheese, cheddar cheese, bacon, chopped jalapenos, green onions, garlic powder, onion powder, and smoked paprika. Mix it all up until it's nicely combined.

Now for the fun part: stuffing the chicken! Lay the flattened chicken breasts on a clean counter. Divide the cream cheese mix evenly among the four chicken breasts, putting it in the middle of each one.

Carefully fold the chicken breasts over the filling, like you're making a small pocket. You can use toothpicks to keep the edges closed if you need to, but it's usually not needed if you've made the chicken thin enough.

Put the stuffed chicken breasts in the baking dish you prepared.

Bake for 25-30 minutes, or until the chicken is cooked all the way through and the juices run clear when you poke it with a fork. The chicken should reach 165°F (74°C) inside. You can use a meat thermometer to be sure.

Once it's cooked, take the chicken out of the oven and let it sit for a few minutes before you serve it.