Ingredients:

3 large boneless, skinless chicken breasts

1 8oz package cream cheese

1/2 cup mayo

1 package dry, ranch salad dressing mix

1/2 cup shredded, sharp cheddar cheese

6 jalapenos (optional)

1lb thin sliced bacon

1 tsp. smoked mesquite steak seasoning

1/2 tsp smoked paprika (it's not spicy)

1/2 tsp garlic powder

pam cooking spray

Directions:

1. Preheat oven to 400 degrees.

2. In 9×13" dish, coat with cooking spray.

3. In a small bowl, place cream cheese and heat for 1 minute in microwave. Remove and add mayonnaise, shredded cheese and ranch dressing mixture. Mix together.

4. Cut the 3 chicken breast evenly in half. Cut each half at thickest part, making a deep pocket.

5. Make sure not to cut all the way through. Fill pocket with cream cheese mixture. For spicy food lovers, add jalapeno slices (cut lengthwise with or without seeds) to each pocket, Or, you can sauté jalapenos in a separate pan and serve on the side.

6. Wrap 2 to 3 slices of bacon around each stuffed chicken breast. Sprinkle seasonings all over the top. Cover with foil and bake for 45 minutes. Uncover and let bacon crisp for 15 minutes (or until brown). Remove from oven and turn chicken breast over.

7. Place back into oven for 15 to 20 minutes until other side of bacon is crispy.

Bon Appetit!