Cook bacon according to directions on the package, then chop into bite sized pieces and add to a medium bowl along with the cream cheese, diced jalapeno, green onion and garlic powder. Mix well to combine and set aside.

Preheat the oven to 400 degrees F. Grease a large baking dish with nonstick cooking spray or olive oil. Set aside.

Next use a sharp knife to cut a pocket into the middle of each chicken breast; make sure you don’t cut all the way through, just almost all the way. Evenly stuff each chicken breast with the cream cheese mixture, spreading evenly with the back of a spoon or small spatula. Place a half slice of cheddar cheese on top. Use a toothpick to secure the chicken breasts, if necessary. I like to do this to prevent the filling from escaping while cooking. Set chicken breasts aside.

Next, add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.

Transfer breadcrumbs to a medium shallow bowl. Whisk in spices: salt, black pepper, onion powder, paprika and garlic powder. Set aside.

In a separate medium shallow bowl, whisk together the eggs and almond milk. Set aside.

Dip chicken breast into the egg mixture, making sure to get both the top and the bottom well-drenched. Immediately transfer to the breadcrumb mixture and dredge chicken in breadcrumbs; use a spoon to scoop breadcrumbs all over the top of the chicken so that it is nice and evenly coated. Transfer to the prepared greased baking pan. Repeat with remaining chicken breasts, placing each breast at least 1-2 inches apart.

Bake in the oven for 25-35 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4