Preheat your oven to 400°. Get a baking tray fitted with a cooling rack ready. Take your chicken breast and cut it to open it like a book. Take care not to cut all the way through. Use a meat mallet or a fry pan to flatten it and make it even, this will help you with stuffing and rolling it later. Season the chicken with salt and pepper and set aside.

Mix together the cream cheese, jack cheese, and jalapenos in a small bowl.

Place half the mixture on the inside of each chicken breast and close it like a book. Tuck and roll the top of the chicken around the filling to make the whole breast a little rounder. Carefully wrap with bacon just barely overlapping each roll. Use toothpicks or metal skewers to secure the chicken and the bacon.

Place the chicken on a cooling rack over a baking tray. This will ensure crispy bacon.

Bake uninterrupted for 30-35 minutes. Switch to broil and broil for about 5 minutes, This step really depends on how thick your bacon is. Mine was really thick and needed all 5 minutes to get really crispy, yours could take less just watch it so it does not burn.

Carefully remove from the oven and using tongs flip the chicken, place back under broiler for 5 more minutes. Remove from the oven and let it rest for at least 5 minutes before cutting into it.